2018: The Year Of the Unboring Crust


 The best part of a crust are the crispy ends. 
Lucia Borzillo

Chicken Pot Pie + Pate Brise = Happiness

The Pot Pie Recipe -

Ingredients
1 tbsp olive oil
2 onions, chopped
4 carrots, diced
3 tablespoons all-purpose flour
1/2 cup dry white wine

2 cups 1 percent milk
1 lb. cooked chicken, leftover rotisserie chicken  
1 10-ounce package frozen peas

1 tablespoon fresh thyme

3/4 tsp kosher salt
1/4 tsp black pepper

1 9-inch store-bought piecrust, thawed if frozen

Directions
Heat oven to 400° F.
Heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Transfer to a shallow 1 1/2- to 2-quart baking dish.
Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.
 
Pate Brisee Recipe -
Ingredients -
1-1/2 cups unbleached all purpose flour

1/2 tsp salt
1 pinch granulated sugar

5-1/2 Tbsp (2/3 stick) sweet butter, chilled

3 Tbsp vegetable shortening, chilled
1/4 cup ice water

Method -
Sift the flour, salt and sugar together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until mixture is like coarse meal.
Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.
Turn dough out onto you work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 2 hours.