How can you make the ham pot pie dough a day before needed?

When I make my pie crust from scratch I roll it out between two pieces of waxed paper covered in a little flour so it does not stick to any of my surfaces or rolling pin. You can very easily leave it in the waxed paper then refrigerate it until needed or place it in your pie tin and cover the tin with a ziplock bag until you are ready to use it. I have used both methods and they work well for me.

Just make sure the crust it covered so it will not dry out and crack when you go to use it. The recipe that I used is: Pie Crust IV Ingredients * 1/2 cup vegetable shortening * 1 1/2 cups all-purpose flour * 1/2 teaspoon salt * 1/2 cup cold water Directions 1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly.

Add as much water as needed to hold together, and mix lightly with a fork. 2. Roll gently on a floured pastry cloth to about an inch larger than pie plate.

Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim.

Fold up, and pinch so edge of pie is raised from rim. Cook's Note: For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim.

Seal with floured fork.

If you make your pot pie using a pie crust you can make it ahead of time and just roll it out on the day you need it. You can find instructions on how to make pie crust here on Mahalo.

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