Not all pies are created equally... or round even. We know it's been over a week since Pi day, but we just took that as an invitation to take forever.
Returning with a sweet, or rather savory, idea to utilize those lousy leftovers and cabinet-cramming cans is something we are really excited to share with you all to sustain your ingredients while stuck at home!
WHAM! BAM! Pop Pie Crust Recipe:
2 & 1/4 cups all purpose flour
1 tbsp sugar
1 tsp salt
1 cup butter (1 stick) + 2 tbsp cut into chunks and chilled
1 tbsp apple cider vinegar
1. Mix flour, sugar, and salt in a large bowl. Toss chilled butter with flour mixture. Using your fingers, rub butter and flour together until mixed together - you want the texture of wet sand.
2. In a separate bowl, mix together vinegar and 3 tbsp ice water, pour over flour and work into a dough in the bowl.
3. Once the dough forms, dump it onto a lightly floured surface and knead until the edges are all incorporated, about 2 to 3 times.
4. Split dough into two pieces, form 1 inch discs, wrap in plastic, and place in fridge for at least two hours or up to 5 days. You can also freeze the dough for up to three months.
5. Roll out dough on a lightly floured surface and place in your pie dish - use a fork to poke holes all along the dough, place in fridge, and let's get the filling ready!
Filling ideas and tips:
This is where your kitchen creativity comes in - do you have a favorite sauce or flavor profile? What's leftover in your fridge? Do you have too much of one vegetable on hand? Create your pie around any of these questions or your favorite ingredient(s).
Think of the base of the pie being cooked chicken and chicken gravy - then go crazy from there - the sky is the limit! Below are just some of our ideas, and if you have any questions, ask away!
For a more classic chicken pot pie combine cooked chicken, frozen or canned mixed vegetables (you can use fresh just make sure to cook them most of the way first) and chicken gravy, add a touch of cream and some herbs to complete this pie.
Spice things up with a chicken enchilada pot pie and combine cooked chicken, enchilada sauce, frozen or canned corn, black beans, peppers, and shredded cheddar, season everything with a little extra cumin and/or chilli powder (for an extra kick!)
Want a pot pie with a more Asian persuasion? Combine cooked chicken, edamame, sweet potato, and water chestnuts or baby corn - make a sauce with half chicken gravy and half hoisin sauce. Add sambal or Sriracha for those spice lovers!
Assemble the pie:
1. Place cooled filling in pie.
2. Roll out other pie dough and cut into 1 inch strips.
3. Lattice the dough on top of the pie, brush w an egg wash or melted butter and sprinkle w salt.
4. Bake in a preheated 425 oven for 25 minutes, rotate and bake for an additional 25 - 30 minutes.
5. Let rest for 15 minutes before slicing and enjoying.