Ingredients
1c AP flour
1/2c cold butter cubed
1/2c discard (better if cold but not necessary)
2 egg yolks
1 egg white
1 teaspoon white vinegar
1/2 teaspoon salt
1 teaspoon sugar
Directions
In a large bowl add flour, discard, egg yolks, vinegar, salt, sugar and butter.
Use a pastry cutter to incorporate the butter with all the other ingredients. If you don't have a pastry cutter you can use a cheese grater to grate the butter into pea sized pieces and use a fork to incorporate the other ingredients.
Once everything is just combined turn it out onto a floured surface knead it a bit folding it over a couple of times to create some layers. You don't want to overwork the dough because the butter will start to melt and you'll lose some flakiness.
Shape the dough into a puck and wrap it with plastic wrap.
Place the dough into the fridge for at least an hour to chill.
Once you're ready to use the dough cut it in half and flour your work surface.
One half will be for the top and the other for the bottom. If you decide to just use one or the other you can stick the left over half into the freezer to use at a later time.
Now roll the dough out until it is the desired size to fit your pot pie. I like to fold mine in half to move it to the pie so it doesn't fall apart on me.
For the bottom piece you'll use a fork to poke holes. For the top you'll just want to make a couple of slits so that your pie can vent.
Mix up your egg white and brush the top of the crust. Making sure to get the edges.
Bake for desired amount of time - I normally bake mine around 40-45 min at 375 F.
Enjoy!