In the second part of the Chicken 101 workshop organised by the Richmond Food Security Society, Ian demonstrated how to make pie crust to make a Chicken Pot Pie.
Ian demonstrated how to make a flaky pie crust which will shatters when cut into it for the top and a mealy pie crust for the bottom which holds wet ingredients better.
The ratio of flour:butter:cold water to make a pie crust is 3:2:1. When comes to pastry, weigh your ingredients for precision measurement. If you want to use spelt for the pie crust, you may substitute 1/3 of the flour with spelt.
This pie uses a no-roll crust, making it easy enough for everyday eating. Sydney, Frances and Frank prepared this Kale Pie in the South Arm Cooking Club for Seniors.
You may substitute kale with chard for this pie.
- 2 tablespoons butter
- 1 bunch kale, thinly sliced (about 8 large leaves)
- 1 medium onion, sliced
- salt and freshly ground black pepper
- 1/4 cup chopped mixed herbs, like parsley, thyme, chervil and chives
- 6 eggs
- 1 cup whole milk yogurt or sour cream
- 3 tablespoons mayonnaise
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
Source: adapted from Mark Bittman
Prep time: 30 minutes; Cook time: 1 hour; Serves 4 to 6