Submitted by Stacey Hutchings
Stacey taught a pie class at Super Saturday. This is a recipe for a savory pie--like a chicken pot pie. This recipe is from Ina Garten off the Foodnetwork website.
3 Cup all-purpose flour
1 1/2 tsp. salt
1 tsp. baking powder
8 TB cold fresh lard, diced (1/4 pound)
8 TB cold unsalted butter, diced
1/2 to 1/3 Cup ice water
1 egg, beaten with 1 TB water or heavy cream, for egg wash
Directions
Stacey taught a pie class at Super Saturday. This is a recipe for a savory pie--like a chicken pot pie. This recipe is from Ina Garten off the Foodnetwork website.
3 Cup all-purpose flour
1 1/2 tsp. salt
1 tsp. baking powder
8 TB cold fresh lard, diced (1/4 pound)
8 TB cold unsalted butter, diced
1/2 to 1/3 Cup ice water
1 egg, beaten with 1 TB water or heavy cream, for egg wash
Directions
- Mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
- Divide the dough in half and roll out each half to fill a 9 or 9 1/2 round by 2 inch high ovenproof glass or ceramic baking dish.
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