This is it, one of my most guarded secrets, my Pie Crust recipe that I love for Chicken Pot Pies. It can also be used for other pies, but there is something about the taste that makes me keep it for pot pies. It yields a flaky and buttery crust that pairs beautifully with savory ingredients. Give it a try and tell me if you feel the same about my pie crust that I do. Enjoy
2 1/2 cups AP flour
1/2 tsp salt
1/4 tsp baking powder
16 tbsp (2 sticks) unsalted butter, cold and cubed
4-6 tbsp cold water
In a food processor, pulse together the flour, salt, baking powder and butter.. Turn on and slowly add the water, continue processing until a dough ball forms. Remove and on a lightly floured surface, knead 5 times. Divide into 2 balls, flatten into a round disc and wrap in plastic. Refrigerate for at least 1 hour.