Let's get crusty this time.
Paprika Butter Crust
This dough takes on a fabulous red-orange color that suggests it will be fiery hot, but it’s a nice, mild flavor that holds up beautifully with the Chicken Pot Pie filling (page 175).
Makes 24 ounces, enough for one double-crust deep-dish pot pie
3 cups (15 ounces) unbleached all-purpose flour
2 tablespoons sweet paprika
1 teaspoon sea salt
1 teaspoon nutmeg, freshly grated
2 teaspoons flaxseeds, whole
1 ¼ cups (2 ½ sticks), unsalted butter, very cold, cut into small pieces
2 tablespoons ice water
1 Preheat the oven to 375°F. Combine the flour, paprika, salt, nutmeg, and flaxseeds to the bowl of a food processor and pulse to thoroughly combine. Stop and add the butter all at once. Pulse to blend it in until the mixture sticks together when lightly pinched.
2 Pulse in the water, 1 tablespoon at a time, until the dough comes together
3 Gather the dough into a ball, remove one third, and wrap it in plastic film. If your pie will not have a top crust, hold this piece in the refrigerator or freezer for another use. Shape the remaining dough into a disk, place it between two sheets of parchment paper, and roll it out into a round about 12 inches across and ⅛ inch thick.
4 Gently fit the dough round into a 9- to 10-inch pie pan. Chill the crust for 10 minutes. Meanwhile, if you are making a double-crust pie, roll out the reserved dough between two sheets of parchment to a round approximately 10 inches across. Set it aside, keeping it between the parchment sheets to prevent it from drying out.
5 Crimp the edges of the bottom crust and weight it with a circle of parchment paper cut to size and a disposable pie pan resting gently above the crust to prevent it from puffing up while baking. Blind bake the crust for 5 to 7 minutes. Allow it to cool before pouring in the filling and proceeding as your recipe directs.
(* Recipe reproduced from Pie Love by Warren Brown -Stewart, Tabori & Chang...October 2013- photography by Joshua Cogan, all rights reserved)