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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My grandmother hand-wrote a cookbook; she created this amazing pie crust, and I added the delicious soup for it. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1-1/4 teaspoons salt |
2/3 cup shortening |
5 to 6 tablespoons 2% milk |
soup: |
2 tablespoons butter |
1 cup cubed peeled potatoes |
1 cup chopped sweet onion |
2 celery ribs, chopped |
2 medium carrots, chopped |
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 cans (14-1/2 ounces each) chicken broth |
2 cups shredded cooked chicken |
1 cup frozen petite peas |
1 cup frozen corn |
Directions:
1. In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or overnight.
2. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a floured 2-1/2-in. heart-shaped or round cutter, cut 18 shapes. Place 1 in. apart on ungreased baking sheets. Bake at 425° for 8-11 minutes or until golden brown. Cool on a wire rack.
3. For soup, in a Dutch oven, heat butter over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender.
4. Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pastries. Yield: 6 servings.
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