Pot Pie Pastry

Pot Pie Pastry

Pot Pie Pastry

This double crust has twice the flake and just the right thickness.Laura Sant

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).

Pot Pie Pastry
Savory pie needs a substantial pastry, such as this one, adapted from James Beard's American Cookery.
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.