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 first time I rendered lard it felt like I was tapping into my roots and getting back to the historical way of doing things. I was totally overwhelmed though. Here was this BIG chunk of fat that a friend of mine gave me and if I messed it up I had belittled the sacrifice that pig made for me.