WSJ Brown Derby Pot-Pie Pastry Tops

By ltrodrigu

Ingredients

• 3 cups flour (preferably 2 1/2 cups all-purpose and 1/2 cup whole wheat)
• 1 1/2 teaspoons sea salt
• 2 sticks cold unsalted butter, cut into small pieces
• 4 tablespoons ice water plus more as needed
• 1 egg yolk
• 1 tablespoon heavy cream

Details

Adapted from online.wsj.com

Preparation

Step 1

Place flour and sea salt in a food processor and process until combined, 15 seconds. Add butter and pulse until pea-size lumps form. Add 4 tablespoons ice water and process until dough just begins to come together, about 20 seconds. (Do not let it form a ball.) If dough is too dry to come together, add more water, 1 teaspoon at a time. Form dough into a ball, then press into a disk. Place between two pieces waxed or parchment paper and roll to ⅓-inch thickness. Refrigerate at least 1 hour.

Using a 5-inch ramekin as a template, cut dough into eight circles. Refrigerate dough rounds at least another 30 minutes, preferably longer or overnight. (Dough rounds may be frozen, well wrapped, up to two months.)

Preheat oven to 375 degrees. In a small bowl, whisk together egg yolk and heavy cream. Arrange dough circles on 1-2 baking sheets, brush them with egg yolk mixture and bake until golden, about 20 minutes. (If baking frozen dough, increase baking time by 5 minutes.) Remove from oven and let cool on a wire rack. (Pie tops will keep 2-3 days at room temperature.)

For use with WSJ Chicken Pot Pie recipe found under "Chicken"