All Butter Crust for Sweet and Savory Pies
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 to 8 Tbsp ice water
Add one egg if you are making it fresh, otherwise place in fridge overnight.
Filling: (simmer till cooked)
Cubed chicken
onion
carrot
peas
corn
vegi stock
butter
flour
potato (Optional)
Bake 375 for 40 minutes
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