bnowell724 wrote:Whether single or double crust - the most important aspect of any fruit or savory pie is that the filling and crust are baked together. The top is crispy and browned and the underneath part is still a little soft and has soaked up some of the filling.

I'm not a fan of puff pastry on pot pie - it's usually used as a shortcut, which means pre-made puff pastry dough that may not have any actual butter in it and tastes like cardboard.

i definitely agree: the top has to be a real crust, welded to the filling, not a circle of puff paste plopped down on top.

bnowell724 wrote:I'm not a fan of puff pastry on pot pie - it's usually used as a shortcut, which means pre-made puff pastry dough that may not have any actual butter in it and tastes like cardboard.

You should try Musso & Frank's, if you're ever in L.A. on a Thursday. They don't take ANY shortcuts; it's a very traditional place that has been serving great food for 98 years. And has had a grand total of exactly three executive chefs during that period.

justjoan wrote:

bnowell724 wrote:Whether single or double crust - the most important aspect of any fruit or savory pie is that the filling and crust are baked together. The top is crispy and browned and the underneath part is still a little soft and has soaked up some of the filling.

I'm not a fan of puff pastry on pot pie - it's usually used as a shortcut, which means pre-made puff pastry dough that may not have any actual butter in it and tastes like cardboard.

i definitely agree: the top has to be a real crust, welded to the filling, not a circle of puff paste plopped down on top.

I prefer "wedded" to "welded," but I believe we're in general agreement.

i definitely agree: the top has to be a real crust, welded to the filling, not a circle of puff paste plopped down on top

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I prefer "wedded" to "welded," but I believe we're in general agreement.

ha, i prefer 'wedded' to 'welded' myself; so much more appetizing! i appreciate the distinction...i don't know if that was a typo on my part, or if i really was imagining such a tight bond between crust and juicy filling that the word 'weld' actually came to mind....

David Hammond wrote:

bnowell724 wrote:The top is crispy and browned and the underneath part is still a little soft and has soaked up some of the filling.

The sponge-like qualities of the softer bottom crust is one big bonus of a double-crusted pie.

Absolutely!

nsxtasy wrote:

bnowell724 wrote:I'm not a fan of puff pastry on pot pie - it's usually used as a shortcut, which means pre-made puff pastry dough that may not have any actual butter in it and tastes like cardboard.

You should try Musso & Frank's, if you're ever in L.A. on a Thursday. They don't take ANY shortcuts; it's a very traditional place that has been serving great food for 98 years. And has had a grand total of exactly three executive chefs during that period.

Apparently they bake it fresh to order using a homemade pastry dough(top crust only). Their dough recipe is printed online and uses flour, milk, eggs, shortening, and baking powder. Very unique and looks delicious.

It does, indeed, look delicious. Though I have rallied for the double crust, I would definitely eat this top-crust-only one, because that one crust looks so good.

Now in Pilsen

Spilt Milk Market
1844 S Blue Island Ave, Chicago

Back in the day, when my mother bought a pot pie and it turned out to only have a top crust she'd say she was cheated. Along those line, I've always preferred to crusts, neither of which should be puff pastry.