Last year I had a "Leftovers Thanksgiving" where I invited family over for Thanksgiving at our house and cooked enough that we could all take home lots of leftovers. I cooked a 23lb bird for 8 people!
With the leftover meat and bones, I went to town batch cooking and meal prepping. One of the meals was a Chicken Pie with this crust and I froze 2 and ate one. It held well for the brief time it was in the freezer. It was also great to bring someone in need of a comforting meal.
This pie crust recipe is a really fun surprise when biting into your chicken or turkey pie. It's savory and homey. This herbed pie crust would be a tasty addition to any savory dish with a crust. It's also a fun way to make your dish unique.
Herbed Pie Crust
1 1/2 cups all-purpose flour (with extra for rolling out the dough)
3/4 t salt
1/4 t pepper
1/2 t dried oregano
1 t thyme
8 T butter or lard (I like half & half)
6 - 8 T ice cold water
Combine flour, salt, pepper, and dried herbs in a bowl. Use pastry blender or fork to cut in your chosen fat into the flour mixture until it's crumbly. Add the ice water gradually, mixing quickly with a fork until the mixture is JUST moist enough to hold together. It might not need a full 6 T. Be careful not to add too much. Shape and roll out on a floured surface. I've found that oiling my pin before I flour it helps keep it floured.
As you can see my herbed crust turned out beautifully.... Well, maybe not but it sure tasted wonderful!
The problem with making yogurt is that most of the recipes I come across require getting the milk up to a temperature that will basically pasteurize it in order for the cultures to work their magic. I have found the ONE my heart desires. It lets you retain the raw goodness of your milk while also setting up to form a thick yogurt.