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Individual Pot Pie Crust Recipe

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Mini Beef Pot Pies with Crescent Rolls The DinnerMom
Mini Beef Pot Pies with Crescent Rolls The DinnerMom from www.dinner-mom.com

Description

Pot pie is an all-time favorite comfort food. There is something about the combination of a buttery, flaky crust and warm, savory filling that is simply irresistible. And with this individual pot pie crust recipe, you can easily make the perfect crust for your pot pies. This recipe is simple and straightforward, so you can make it in no time and get on with the rest of your pot pie making.

Prep Time

This recipe only takes five minutes to prepare. All you need to do is mix the ingredients together, shape the dough into a disc, wrap it in cling film, and pop it in the fridge. Once the dough has rested, the pot pie is ready to be filled and baked.

Cook Time

The cooking time for this recipe is about 15 minutes. After the dough has been rolled out and cut into individual circles, it is ready to be filled with your favorite pot pie filling and baked. Once the pies are golden brown and the filling is bubbly, they are ready to be served.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) cold butter, cubed
  • 1/4 cup ice water

Instructions

  1. In a medium bowl, whisk together the flour, salt, and baking powder.
  2. Add the cold butter cubes and, using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs.
  3. Add the ice water, 1 tablespoon at a time, stirring gently with a fork until the dough comes together.
  4. Turn the dough out onto a floured surface and form it into a disc.
  5. Wrap the dough in cling film and refrigerate for at least 30 minutes.
  6. On a lightly floured surface, roll the dough out to a 1/4-inch thickness.
  7. Using a 4-inch biscuit cutter, cut out rounds of dough.
  8. Transfer the dough rounds to individual pie pans and fill with desired pot pie filling.
  9. Bake in a preheated 375°F oven for 15 to 20 minutes, or until golden brown and the filling is bubbly.
  10. Let cool for 10 minutes before serving.

Equipment

  • Medium bowl
  • Pastry blender or two knives
  • Fork
  • Rolling pin
  • 4-inch biscuit cutter
  • Individual pie pans

Notes

This recipe makes enough dough for 8 individual pot pies. If you are making a larger batch, double the recipe.

Nutrition: Per Serving

  • Calories: 220
  • Fat: 16g
  • Carbohydrates: 14g
  • Protein: 3g
  • Sodium: 300mg

Recipe Tips

For a richer crust, use half butter and half shortening. If you don't have a biscuit cutter, you can use a small drinking glass or jar to cut out the dough rounds.

When rolling out the dough, make sure to use enough flour on the surface and rolling pin to prevent sticking. If the dough is too dry, add a bit more ice water; if it is too wet, add a bit more flour.

To make sure your crust is perfectly flaky and golden brown, brush it with a beaten egg before baking. This will give it a beautiful glossy finish.


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