The Pioneer Woman Cooks (42 page)

7. Repeat with the other half of the dough and place the plastic bags in the freezer. I like to make several batches of pie crust at a time so I always have a crust ready to go.

NOTE: Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.

8. When you’re ready to use a crust, remove one from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Remove from the bag and place on a lightly floured surface.

With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it’ll take a little time to get the dough completely rolled out.

9. If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top.

10. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling.

11. Again with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.

12. Because it’s quick and easy, I just tuck the excess dough under itself above the rim.

13. Then you can apply whatever decorative effects that you like to the edge. Or you can leave it plain if you’d like! Just tell yourself it’s more rustic that way!

14. Fill the pie crust with filling and bake according to the pie recipe’s directions. Or, for a prebaked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400ºF for 10 minutes, or until golden.

Pie crust can be used for Chicken Pot Pie (Dinner), Flat Apple Pie (Sweets), fruit cobblers, or fun tarts for your kids!

CHICKEN SPAGHETTI

Makes 6 to 8 servings

This really is a fabulous casserole, and the only one in existence that Marlboro Man, our cowboys, and my children will eat. It’s officially called Chicken Spaghetti, but because of my addition of cayenne pepper, Marlboro Man took to calling it Mexican Chicken, which isn’t its proper name at all, but what’s a woman to do? But it doesn’t really matter what anyone calls it, because it doesn’t last long enough to matter.

There’s a lot of “stuff” in this casserole, but the way I ensure widespread acceptance and bliss by those I serve it to is to keep everything diced very small and to season it adequately. I love making an extra casserole and popping it in the freezer for a later date; it’s comforting to know it’s there!

1 cut-up fryer chicken1 pound thin spaghetti, broken into 2-inch piecesOne 4-ounce jar diced pimientos, drained1 small onion¼ cup finely diced green bell pepper2 cans cream of mushroom soup2½ cups grated cheddar cheese1 teaspoon seasoned salt, such as Lawry’sFreshly ground black pepper to taste
¹
/
₈
to ¼ teaspoon cayenne pepper to taste

1. Preheat the oven to 350°F.

2. Add the chicken to a stock pot. Cover with water and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked, about 25 minutes.

3. Remove the chicken from the water using tongs or a slotted spoon and set it aside on a plate to cool.

4. Remove 2 cups of broth from the pot and set aside.

5. Bring the remaining broth back to a boil and add the spaghetti. Cook it al dente.