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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Parmesan Crust for Pot Pie Recipe

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This recipe for Parmesan Crust for Pot Pie is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 C flour
1 1/2 C potato flakes
1/2 C parmesan cheese (the kind in the can is fine)
2/3 C butter/margarine
1/2 C cold water
Directions:
Directions:
Combine flour, potato flakes & cheese. Cut butter in with a pastry blender. When it resembles coarse crumbs add cold water a little at a time, sprinkling it in and toss with a fork. I usually need to add just a little more to get it to hold together. I reach in and start handling the dough. I squeeze it to see it if will hold together in a ball. If I have a lot of crumbly pieces I sprinkle in more water until it will all hold together. Roll and use to top your chicken pot pie. Bake 25-30 minutes at 400 degrees.
Personal Notes:
Personal Notes:
If you have potato flakes in your food storage, this is a great way to start using them.

 

 

 

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