Pot Pie Pastry

  • Serves

    makes 1 Double Crust

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).


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


Step 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.

Step 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.

Step 3

Roll out on a floured surface to fit a 9" pie pan. Fill and bake according to pot pie recipe.

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