Dinner: Short Rib Pot Pie

Recipe by /contributors/bon-appetit-test-kitchen Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you're golden.

Ingredients

3 cups all-purpose flour
2 teaspoons kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/2 cup vegetable shortening or beef lard

Instructions

Pulse flour and salt in a food processor; add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer flour mixture to a large bowl and drizzle with 1/2 cup ice water. Mix with a fork until dough just comes together.
Knead dough lightly, adding more water by the tablespoonful if needed, until no dry spots remain (dough will be slightly shaggy but moist). Form into a disk and wrap tightly in plastic. Chill until firm, at least 2 hours.
DO AHEAD: Crust can be made 2 days ahead; keep chilled.

Add a review for Short Rib Pot Pie