Thyme Pastry for Pot Pies

This recipe came from Ree Drummond, known as the Pioneer Woman on Food Network. When I first made the recipe, I realized that although thyme was in the ingredient list it wasn’t mentioned in the directions. I just threw it in with the flour and it worked fine.

3 cups all-purpose flour
1 teaspoon salt
1 sprig fresh thyme leaves
1 1/2 cups (3 sticks) cold butter
1 egg
5 tablespoons cold water
1 tablespoon distilled white vinegar

1. Combine the flour and salt in a large bowl. Using pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
2. Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it’s just combined, and then remove half the dough from the bowl. (Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.)
3. Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly.
4. Repeat with the other half of the dough and place the plastic bags in the freezer.
5. For recipes other than this pot pie, remove from the bag and place on a lightly floured surface. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it’ll take a little time to get the dough completely rolled out.
6. If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling.
7. Again with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.
8. Because it’s quick and easy, I just tuck the excess dough under itself above the rim. Then you can apply whatever decorative effects that you like to the edge. Or you can leave it plain if you’d like! Just tell yourself it’s more rustic that way!
9. Fill the pie crust with filling and bake according to the pie recipe’s directions. Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.

Notes
Cook Notes: Prepare the filling and pie crust ahead of time. Just keep them separate in the fridge until you’re ready to assemble and bake. Or, fully assemble, cover tightly and freeze, unbaked, until ready.

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