This pot pie crust is rich and sweet with a hint of salt. The flakiness of the crust is a great contrast to the creamy sauce and meaty lobster.
Since butter is the prevailing flavor in the crust, it’s worth splurging on high quality butter for this recipe. European-style cultured butter, such as Plugrá, has a higher fat content than your regular sweet cream butter and will impart your crust with an extra-rich, luscious flavor.
- Stay cool. It’s critical that the butter and water you are using are both very cold. This way, the butter will layer with the flour instead of melting into the flour. Water escapes from the butter during the cooking process and when the butter is layered in properly, the steam forms little air pockets throughout the dough. These pockets give the crust its airiness and flakiness.
- Plan ahead. If you can, make the dough a day in advance and put it in the fridge overnight. This gives the gluten strands in the dough time to relax, which also promotes a more tender, flaky crust.
- Final prep. Once you roll out the dough, store the rounds between layers of parchment to make it easy to get them apart when you’re ready.
- Shine on. Brushing egg yolks on the pastry dough before baking promises a shiny, deeply golden crust.
These tools are the ones we find especially helpful when making this dish.
- Food processor. This countertop appliance makes quick work of incorporating the butter into the flour – and speed is key since we want to mix in the cold butter before it has time to warm up and soften.
The list below includes all the equipment you’ll want to make this dish.
Cutting board and knife
Glass measuring cup
Medium-sized baking sheet with wax or parchment paper
Bowl slightly larger than pot pie container
Offset spatula, or large flat spatula
4 (2-quart) ramekins or oven-proof pots
- 5 cups all-purpose flour
- 4 teaspoons kosher salt
- 2 cup (4 sticks) cold, unsalted butter, cut into small pieces
- 1 1/2 cup very cold water
Total Time: 2 hours and 20 minutes
Active Time: 20 minutes
- Using the dough blade a food processor, pulse the flour and salt together until combined. Add the butter and pulse, cutting the butter into the flour, until the pieces of butter are pea-sized.
- While pulsing, slowly drizzle in the cold water until just combined. Do not over mix. If the dough doesn’t look like it’s coming together, add one tablespoon of water at a time and pulse just until it comes together.
- Transfer the dough to a table and form into a ball. Wrap in plastic and chill for at least 1 hour.
- Spread flour on wood or marble surface and roll the dough out to ¼-inch thick with a rolling pin. Cut into circles that are slightly bigger than the opening of the ramekins or pots you are using. For example, if your baking dish or pot is 8”, cut rounds that are 10” in diameter. Lay rounds of crust on a baking sheet with parchment in between. Collect any excess dough and save for a future recipe.
- Cover the crusts with plastic wrap and refrigerate at least 1 hour or until ready to use.