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).