Pot Pie Pastry
- Yield: four 4-inch double-crust pot pies or one 9-inch double-crust pie
- Prep 10 mins
- Chill 30 mins
whole wheat flour
kosher salt or 1/2 teaspoon table salt
butter-flavored or regular shortening
egg yolk, lightly beaten
- In a very large mixing bowl, combine flours and salt; add shortening. Beat with an electric mixer on low speed until pieces are the size of small peas. Add water and egg yolk; beat at low speed just until a dough begins to form (about 15 to 20 seconds).
- Form dough into a ball with hands. Divide into 4 portions. Using your hands, gently flatten each portion. Tightly wrap portions with plastic wrap and chill for at least 30 minutes.
- Continue as directed in Step 4 in Strongbow Turkey Pie recipe.
(Pot Pie Pastry)iron (mg) 4, Fat, total (g) 38, Thiamin (mg) 1, chol. (mg) 52, Riboflavin (mg) 0, Niacin (mg) 5, sat. fat (g) 10, Monounsaturated fat (g) 13, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 101, Polyunsaturated fat (g) 10, fiber (g) 6, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 488, Potassium (mg) 211, calcium (mg) 30, cal. (kcal) 631, pro. (g) 10, vit. A (IU) 632, carb. (g) 61