Pot Pie Crust

In a large bowl, mix the flour, baking powder, salt, and milk. Mix until the dough becomes firm, adding milk as needed in small amounts just to pull it together.

Coat a 9-inch pie pan with the butter. Separate the dough into 2 halves and roll the dough into balls. Flatten one using a rolling pin and place into the pie pan. The butter gives the bottom a nice soft crunch when finished.

Flatten the second half of the dough and set it aside.

Fill the pie pan with your pot pie filling. Spread evenly, then place top crust over filling. Seal bottom and top crusts together. Use a knife and make slits on the top crust to allow venting.

Bake at 350ºF for 1 hour, or till the top crust turns slightly brown and filling inside is properly done. If not, lower the temperature of the oven and bake for a few more minutes. The filling bubbling through the slits is a good sign that the pie is done.

During the last 5-10 minutes of baking, heat additional butter and brush the top crust to finish and achieve a nice brown color.

Note: This crust is wonderfully soft and easy to stretch and roll. Any leftovers can be used with fruit fillings/cheeses, or wrapped in braids with pesto and garlic.