Flakiest crust ever tops these turkey pot pies. “The Only Pie Crust I’m Ever Going To Use.” by Pat Farr

Sour cream helps make this crust remarkably light and flaky…

I adapted this crust from a classic recipe.  I wasn’t sure how it would come out of the oven when I put it in…Here’s the result: it is the flakiest, tastiest I’ve ever had…would work well for pasties, fruit pies or quiche.

Recipe: The Only Pie Crust I’m Ever Going To Use 


  • 2-1/2 c     All purpose flour
  • 1/2 c         Unsalted butter
  • 1/2 c         Shortening
  • 1 t             Salt
  • 8 T           Ice water
  • 1/2 c        Sour cream

Sift the flour and salt together.  Cut the butter and shortening into the flour mix until it becomes small (tiny, that is) chunks.  With a fork, stir the water into the blend and incorporate fully.  Stir in the sour cream and form the dough into a ball.  Refrigerate for an hour.  For a fruit pie you can add 2 T granulated sugar, but it’s not necessary.  You can also add a little more salt if you’d like it a bit more savory.

Form six balls and roll into 6-1/2″ rounds.  This (obviously) makes enough for six six-inch pot pies.  It’s also just enough for a top and bottom crust on an apple pie (my personal favorite fruit pie…) or for a dozen Yorkshire Pasties (here).

Use it with you favorite pot-pie filling.  Here’s mine:

Recipe:  Turkey Pot Pies


  • 2 lbs.     Cooked moist turkey breast
  • 1 lb.       Tiny baby carrots or chopped carrots
  • 1 c          Chopped onions
  • 1 c          Chopped Celery
  • 1c           Or more frozen peas
  •                Garlic, sage, pepper to taste
  •                Enough rich chicken stock to barely cover veggies (less peas)
  •                Flour and water slurry to thicken

Simmer the veggies (less peas) and spices in the chicken stock until they are just barely tender.  Add the turkey and bring to a boil.  Add the slurry and stir until very thick.  You can add a little half and half but keep the stock very thick.  Add the peas and simmer until they are warmed through.  You can cool it now to use later or ladle into pot pie bowls immediately.

Top with The Only Pie Crust I’m Ever Going To Use rounds and bake at 425-degrees until golden brown, check at 15 minutes…


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