So, the recipe I’m talking about today is the actual pie crust, but as you can see from the picture I’m showing you the finished product. I will go ahead and say that the Chicken Pot Pie recipe from Sally’s Baking Addiction is now my go-to recipe. It is so delicious!

I ran across the pie crust recipe because I was looking to try and new Chicken Pot Pie recipe and it was referenced there. This recipe is really simple but before you start you need to make sure your butter and shortening is chilled. Right before I start I’ll usually go ahead and prep the ice water as well, then you mix all of your dry ingredients together. Add the chilled butter and shortening into the bowl using a pastry cutter. You want it to be a little coarse so don’t stress about trying to mix it all in. The nice chunks of butter and shortening are what help make this crust flaky. Then you’ll slowly add in the ice water a little at a time until it starts to clump together. You don’t want to add too much, but you also don’t want it to be crumbling so you’re looking for a mixture that holds together when you pinch it. You’ll work the dough just a little bit and then cut it into 2 halves. Press each half down into a 1 inch disc and then put it in plastic wrap and put it in the fridge for at least 2 hours. It’ll stay there up to five days and you’ll just want to set it out for a few minutes before you roll it out. She’s got instructions in this recipe if you need to par-bake the crust, but so far all of the recipes I’ve used didn’t need it.

It may feel intimidating to make your own pie crust, but if you’ve got just a little extra time it’s absolutely worth it. I’ve made a good number of pie crusts over the years thanks to this blog and this is my new favorite. I made this recipe for the first time a few months ago and it’s become my standard now. Super flaky, quick, and delicious – 10s all around for this one!

Recipe Used: Sallys Baking Addiction