Leftover Pot-Pie recipe. Inspired by a discussion about baking ratios and receiving some leftover turkey and stock from Thanksgiving, I decided to refine the crust recipe and write it out more explicitly. This crust is more suited to hot savory pies than a regular flaky pie crust, and the hot water technique is much faster than cutting in cold butter. It's traditionally made from lard, but you can use shortening with some butter mixed in. I added a couple of tablespoons of bacon grease for flavor.
1 lb. all-purpose flour
1/2 lb. (scant) fat
1 c. half water, half milk
1 tsp. salt
The ratios are essentially 2 flour: 1 fat: 1 liquid, with salt. This recipe makes 1 very large double-crust pie. The dough will be cooked first at 450 for 15 minutes and then, when filled, at 350 for 1 hour.
Combine the milk, water, and fat in a saucepan and bring just to a boil. Allow to sit until the fat is fully melted. In a large bowl, combine the flour and salt.
Pour the hot liquid into the flour and salt and stir thoroughly with a wooden spoon until all ingredients are fully combined. Knead on a floured board a few times. Keep the dough warm as you're working so that it stays pliable.
Divide the dough into two parts, one slightly larger than the other. Roll out the larger piece to the desired thickness on parchment paper or a thick layer of flour. Place in your baking dish. Fill the crust with your filling and roll out the top layer. Add the top crust layer and crimp the edges with your fingers or a fork.
Allow the pie to rest 5 minutes before slicing.