Savory Pie Dough Topping

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   Mix the flour and salt in a food processor. Scatter the shorening over the flour mixture, tossing to coat the shortening with a little of the flour. Cut the shortening into the flour with five 1-second pulses. Add the butter and continue pulsing, cutting in the solids until the flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn the mixture into a medium bowl. Sprinkle 3 tablespoons of the ice water over the mixture. With a rubber spatula, use a folding motion to mix the water in. Press down on the dough mixture with the broad side of the spatula until the dough sticks together, adding up to 1 tablespoon more ice water if the dough will not come together. Shape the dough into a ball then flatten it into a 4-inch-wide disk. Wrap in plastic wrap and refrigerate 30 minutes or up to 2 days before rolling. When ready, roll dough out to fit on top of the chicken pot pie. Bake according to pie receipe.

* Per serving · 4 servings · Values may vary.

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