Savory pie, such as our Chicken Pot Pie, needs a substantial pastry, rolled at least 1⁄4″ thick. This recipe is adapted from James Beard’s American Cookery (Little, Brown, and Company, 1980).

Yield: makes 1 Double Crust


  • 3 cups all-purpose flour
  • 1 14 tsp. salt
  • 14 lb. chilled butter, cut into small pieces
  • 12 cup chilled shortening


  1. Sift flour and salt into a medium bowl. Add butter and shortening, and cut into flour with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 4–5 tbsp. ice water, until dough just holds together.
  2. Divide into 2 uneven balls: two-thirds for the bottom crust and one-third for the top. Pat each into a disk and wrap in plastic. Refrigerate for 1 hour to allow the dough to rest.
  3. Roll out on a floured surface to fit a 9″ pie pan. Fill and bake according to pot pie recipe.