Crust for Veggie Pot Pie

I used 1 cup of butter instead of shortening. The crust was amazing. I baked the bottom crust for 10-15 minutes before adding the turkey pot pie filling. Placed the filling over the bottom crust and baked for 30 minutes at 400.

I’m so glad I forgot to buy crust at the store because this crust recipe is so good. I’ll never buy again!

Used this for a leftover pot pie. It was delicious! I reduced the amount of shortening to half cup and it was still a bit too much. I will definitely use this again but will likely further reduce to 1/3 cup next time. I felt like the excessive amount of shortening made it difficult to roll out.

I made this for leftover Thanksgiving turkey potatoes pie. I used whole wheat flower and added lemon pepper seasoning. It’s an easy, quick go to recipe I’ll use in the future. It is a very basic pie crust but can be flavored.

this was delicious! I added dried parsley and just loved it.

I followed the recipe exactly and used it for a vegetable pot pie, it was delicious! Light and flaky and complimented the filling, will definitely use again. I ended up needing all 8 tablespoons of water but I’m sure that can vary based on location, altitude, etc.

I made this with coconut oil instead of shortening and it was just as delicious

very nice base crust. I added some cheddar cheese and dried parsley

PERFECT crust for pot pies! Super easy and absolutely delicious.

My grandmother will not stop begging me to make this crust again. it’s buttery, flaky and delicious

It was terrible. Will never use it again. Was nothing like any dough I have made before.

I used lard instead of shortening. Lard is, supposedly, the queen of fats for pie crusts. I googled a conversion chart so I could convert 2/3 cup of lard to weight in ounces, since I had a 1 lb block of lard and didn’t want to go mashing it into a measuring cup. 2/3 cups of lard, or butter, or shortening for that matter, converts to 4.82 ounces, which is easy to weigh out using a small scale like a Weight Watchers scale or a Post Office scale. Anyway, that was the only change I made. The crust was flaky, but kind of tough, maybe because I over handled the dough before rolling it out, or maybe because I used too much flour on the counter to roll it out, or maybe because I rolled it out too thick. I will attribute the slight toughness to operator error. I will use this recipe again.

I made this crust to top the Chicken Pot Pie IX recipe from this site. It was a nice flaky crust, Everything you would want in a savory dish. Thank you for a great recipe!

Works good for fruit pies as well-instead of water-l use “orange juice” makes such a mouth watering tasty crust for all your fruit pies-love it with my apple pies! 🙂

My boyfriend and I decided to make our own chicken pot pies tonight … We tried this recipe and it came out PERFECT! We were a bit thrown off due to the measurements/servings since we had two small ceramic dishes for the pies but the 8 servings portion actually worked well. The crust was flaky, thick and just so so good!

I found I didn’t have enough shortening so I used half butter . I also added some pepper, salt and rosemary. Just my preference. Need to make sure you refrigerate dough before rolling out. Great base recipe. Came out flaky and flavorful!

I couldn’t get it to cook on top and it tasted like flour.

My first time ever making homemade pie crust! What a success this recipe turned out to be with my family. Thanks All-recipes for making me such a hit at home tonight!!!

Used this recipe for a vegan “chicken” pot pie and it was delicious! I used organic cake/pie flour and Earth Balance vegan shortening.

Used lard instead of shortening and mixed this in my food processor. Very easy dough to work with.

I’ve used this same recipe for forty years, as did my mother (who would be in her nineties now), and it’s excellent. (Do let it rest for 30 minutes before use, however.) However, we used this for two crusts–maybe if you’re making thick crusts you’d have to double, or for a 10-inch, but one crust? Not in my experience and we have decades of experience with it. If all you taste is shortening, or you wind up with a gooey mess, or a leathery crust you did something wrong–it’s not the recipe. Measuring ingredients accurately is important, as is chilling the water, properly incorporating the shortening into the flour until crumbly, and then mixing enough to moisten and gather together–don’t stir like a cake or cookie batter. Use a fork. And, you can safely add a couple tablespoons of sugar for a fruit pie without compromising the integrity of this recipe.