Mix-and-Match Pot Pie

For a deep-dish pot pie, use 1/2 of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust. For 6 individual pot pies, use one 15-ounce package (2 crusts) rolled refrigerated unbaked piecrust. Let piecrust(s) stand at room temperature according to package directions. Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry.

In a medium bowl stir together flour or flour mixture and 1/2 teaspoon salt. Using a pastry blender, cut in butter and finely shredded sharp cheddar cheese (optional) until dough pieces are pea-size. Sprinkle cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Sprinkle an additional 3 to 4 tablespoons cold water over remaining flour mixture, 1 tablespoon at a time, tossing with a fork until all dough is moistened. Form dough into 1 ball for deep-dish pot pie or 6 balls for individual pot pies.

Pan Options for Homemade Pastry Topper:

1. For a 11x7x2-inch baking dish, on a lightly floured surface, roll dough into a 13x9-inch rectangle.

2. For an 8x8x2-inch baking dish, on a lightly floured surface, roll dough into a 10x10-inch square.

3. For a 2-quart souffle dish or casserole, on a lightly floured surface, roll dough into a 12-inch circle.

4. For six 10- to 14-ounce au gratin dishes, individual ramekins, casserole dishes or 5-3/4-inch disposable foil pot pie pans, on a lightly floured surface, roll each ball into a circle or oval 1-inch larger than the top of the dishes. Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry.