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1
In a large bowl, mix the flour, baking powder, salt, and milk. Mix until the dough becomes firm, adding milk as needed in small amounts just to pull it together.
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2
Coat a 9-inch pie pan with the butter. Separate the dough into 2 halves and roll the dough into balls. Flatten one using a rolling pin and place into the pie pan. The butter gives the bottom a nice soft crunch when finished.
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3
Flatten the second half of the dough and set it aside.
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4
Fill the pie pan with your pot pie filling. Spread evenly, then place top crust over filling. Seal bottom and top crusts together. Use a knife and make slits on the top crust to allow venting.
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5
Bake at 350u00b0F for 1 hour, or till the top crust turns slightly brown and filling inside is properly done. If not, lower the temperature of the oven and bake for a few more minutes. The filling bubbling through the slits is a good sign that the pie is done.
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6
During the last 5-10 minutes of baking, heat additional butter and brush the top crust to finish and achieve a nice brown color.
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7
Note: This crust is wonderfully soft and easy to stretch and roll. Any leftovers can be used with fruit fillings/cheeses, or wrapped in braids with pesto and garlic.
