All Entries in the "Pie" Category
Chicken 101: Chicken Pot Pie
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.
 Pastry making requires everything to be cold. Ian freezes the butter and grate it using a box grater (largest grate).
Combine cold butter and flour (unsifted) in a bowl. Salt it for flavour. Ian illustrated that the flour is like elastic band and the butter cuts (shortens) the gluten strand. |
 Add cold water a bit at a time. |
 Ian swirled the mixing bowl to combine the flour/butter and water until it starts to form chunks. |
 Ian squeezed together the chunk (not knead), one small chunk at a time and place on a floured counter. You do not want to overwork the dough.
Add more water when it becomes too dry. |
 Once all small chunks are formed, Ian gathered them together and form a ball. |
 Ian then flattened the dough with his palm with a motion away from himself. |
 Pull back the dough and fold once. |
 You”ll see chunks of butter and many layers. When the chunks of butter are big, you”ll have a flaky dough. |
 If you work the dough further more, like a couple more times pressing and folding, you’ll get a mealy dough with smaller chunks of butter.
You must rest the dough in the refrigerator for at least 30 minutes before rolling it out for making pie. |
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Kale Pie
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.
Ingredients
- 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
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