Flakey pie dough with chicken bone broth
Taking Stock Foods bone broth brings out the savory, rich flavor of pie dough. We love this flakey, tender crust! Use for savory pies like chicken pot pie or quiche, or use in a sweet fruit pie: you'll love the savory contrast - we promise you won't taste the chicken. Recipe adapted from Martha Stewart's perfect pie crust.
- food processor
- plastic wrap
- 2 sticks salted butter, chilled 8 ounces, 1/2 pound
- 2 1/2 cups all purpose flour plus more for rolling out
- 1 tsp salt
- 1 tsp sugar
- 1/2 cup Taking Stock Foods Unsalted Bone Broth, chilled If chilling in the freezer, remove the broth from its pouch into a separate container. Freezing Taking Stock pouches will result in leaking.
- Use a knife to chop butter into small pieces and chill until ready to use.
- Assemble food processor and add flour, sugar and salt. Pulse a few times to combine ingredients.
- Add butter and pulse until broken down into small pieces, the size of a pea or smaller.
- Remove your cold bone broth from the fridge or freezer. With the food processor running, slowly add half of the bone broth in a thin stream. Turn off the food processor. If the dough is holding together, save the remaining broth for another use. If not, turn the food processor back on and continue to add bone broth until the dough is just at the point of no longer crumbling and holds together in a loose ball.
- Remove dough from food processor. Rip off a piece of plastic wrap about a foot long and lay it on a flat surface. Put half of the pie dough on the plastic wrap, squeezing the dough to make a flat round. Wrap thoroughly in plastic wrap and allow to chill for at least an hour and up to 2 days. Repeat with the rest of the dough.
- Freeze extra uncooked pie dough, tightly wrapped, for up to 2 months: allow to defrost in the refrigerator for 4 hours before using.
- To use, lightly dust a clean flat surface. Roll dough from the center outwards and rotate your dough to allow for even, 1/8" thickness. Dough will become less brittle and more supple as it warms to room temperature. Work quickly because the dough will become difficult to work with once it's warm. Crumbly edges and cracks can be patched with scraps of dough, so don't be too worried. Rolled dough can be transferred to a lightly buttered pie shell or a lightly buttered sheet tray for a free form pie.
- Yields 2 (8"-10") pie crusts or 1 double crust.