In this post, I will try to sell you on the virtues of baking your pie crust separately from your pie. That may sound strange, but hear me out. I’ll tell why it’s easier to make, easier to eat in a way that’s healthy for you, and easier to enjoy. Attached is a recipe for Chicken Pot Pie using this method.
Why it’s easier to make:
You will roll the dough, cut it into pieces, and bake the pieces on a baking sheet. This means:
You won’t worry about rolling out a perfect circle. You can roll the dough in any shape before cutting it.
You don’t have to try to move a large piece of dough to the pie pan without cracking or breaking it. Just grab a spatula and transfer the rolled out pieces to the baking sheet.
The crust will heat evenly, so you can cook it all to perfection without concern about burning the outer crust.
Why it’s easier to enjoy:
For a special occasion, or just for fun, you can cut the dough into shapes with cookie cutters.
The crust will stay tender and flaky longer because it is not resting on the filling.
This is especially great for leftovers. To reheat, put the filling in the microwave and heat it without steaming the crust or making the crust soggy. Then add the tender, flaky crust to the hot filling. Actually, this is why I started using this method. Back when I was balancing my work and my kids’ sports practices and other activities, we often needed options for heating and serving dinner quickly or for different family members to eat at different times.
Any time, but especially if you freeze leftovers to eat later, you have the option to pop the crust in the oven briefly to crisp it prior to serving.
Why it’s easier to be healthy:
A person can choose a little crust.
Or a lot.
Each guest can choose their favorite. For me, I like the tender, flaky crust and I’m happy to skip the carbs in the less flaky bottom crust. Those who prefer the flavor can dunk their crust in the filling.
Since there is not just one pie, you can provide your guests with options. Low carb eaters can choose little or no crust. Gluten-free guests can skip the crust, or you can provide a gluten-free crust option. You can also provide options for filling with less salt.
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