- Unsalted butter (250g), chilled and cut into small pieces
- Cold water (3-4 tbsp, as needed)
- Salt (1/2 tsp, for seasoning the dough)
- Vegetable shortening (50g) - optional but recommended for a flaky crust
- Vegan butter or olive oil (for brushing top crust)
Keywords:
- all-purpose flour
- unsalted butter
- cold water
- salt
- vegetable shortening
- vegan butter
- olive oil
Steps
### Perfect Veggie Pot Pie Crust: A Step-by-Step Guide
#### Ingredients:
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup ice water
#### Keywords: veggie pot pie crust, homemade, flaky crust, vegetable pie recipe
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**Step 1: Prepare Your Workspace**
Begin by ensuring your workspace is clean and well-lit. Lay out a piece of parchment paper or plastic wrap to dust with a small amount of flour for easy handling.
**Keyword Optimization:** Clean work area, prep zone setup
**Step 2: Mix Dry Ingredients**
In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Whisk these ingredients thoroughly until they are well mixed. This ensures even distribution of the salt, which is crucial for flavor.
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**Step 3: Add Cold Butter**
Cut in 1/2 cup of cold unsalted butter by using a pastry cutter or your fingers to ensure it’s evenly distributed into small pieces throughout the flour mixture. The goal here is not to overwork the dough; you want to maintain some cold butter chunks.
Slowly add 3/4 cup of ice water while gently folding the mixture with a fork or your hands until it starts to come together. Be careful not to overmix—dough should be just moist enough to hold its shape.
Once the dough has formed and is manageable, divide it into two equal parts. Shape each part into a disc by pressing gently with your hands. Wrap each disc in plastic wrap or place them in separate containers to chill in the refrigerator for at least 30 minutes.
Preheat your oven to 425°F (218°C). Roll out one of the chilled discs on a floured surface into a 12-inch circle. Carefully transfer it to a pie dish and trim any excess edges.
**Keyword Optimization:** Preheating, rolling
**Step 7: Baking**
Cover with foil if you notice that the edges are browning too quickly. Bake for about 20 minutes or until golden brown.
**Keyword Optimization:** Baking temperature, covering with foil
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**Conclusion:**
Following these steps will ensure you have a perfectly flaky crust for your veggie pot pie. For best results, store any unused dough in the refrigerator and use within two days.
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