i decided to celebrate pi day with a pot pie and a fruit pie. pot pie is a super simple dish to prepare, you just need a pate brisee (plain pie crust) and some stew that’s not too soupy as a filling.
today, i threw together some baked chicken tenders, some cremini and shiitake mushrooms and frozen organic veggies in a port and cream sauce thickened with a cornstarch slurry.
2 1/2 cups (320g) Cup4Cup gluten free flour blend
1 teaspoon salt
1 cup (2 sticks 225g) unsalted butter chilled and cut into small pieces
1/4 to 1/2 cup ice water
- In the bowl of a food processor; combine flour and salt. Add butter and process until the mixture resembles a coarse meal, about 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through the feed tube. Pulse until dough forms a ball; being careful not to overprocess, so not more than 30 seconds. To test, squeeze a small amount of dough together between your fingers: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide the dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, for up to 1 month.