Aunt Dottie's Pot Pie Crust

By Kathryn Washburn Breighner

I recently visited our Aunt Dottie and she had read my post on Turkey Pot Pie. Many years ago, Dottie clipped this pot pie crust recipe out of a newspaper. She shared it with me and this week when using leftover roasted chicken to make a pot pie, I tried the crust. Very tasty and super easy.

Make the pot pie filling--chicken or turkey, potatoes, onions, carrots, celery, peas, whatever looks/tastes good. Then make this pie crust, roll out and place on top of the pie. I brought the pot pie filling to a simmer on top of the stove and then placed in an oven proof pan, topped with Dottie's crust and popped in the oven.

1 c flour
1 t baking powder
1 t salt
1/3 c shortening
1/4 c hot water
2 t lemon juice
1 egg yolk, slightly beaten,

Blend dry ingredients. Mix shortening, water, lemon juice, and 1/2 of egg yolk. Stir into flour mixture. Blend into ball and chill. Roll out, place on top of pot pie filling, brush with remaining egg yolk. Bake at 400 degrees F for 25-30 minutes.

Thanks, Dottie!

Here's the link for the previous Pot Pie Post:
www.threesiblingsinthekitchen.blogspot.com/search/label/Turkey