Use this recipe to make the top crust for Chicken and Mushroom Potpies
- Total Time:
- Yield: Makes 2 disks (enough for sixteen 4-inch potpies)
Photography: Jonathan Lovekin
Source: Martha Stewart Living, October 2011
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour.