Crust (yields two 9-inch round pie crusts) – 2 1/2 cups all purpose flour plus extra for rolling – 1 teaspoon salt – 3/4 cup a stick and a half unsalted butter, chilled, cut into 1/4 inch cubes use dairy-free butter sticks if dairy-free – 1/2 cup of all-vegetable shortening 8 Tbsp – 6-8 Tablespoons ice water Pot Pie – 4 Tablespoons butter use dairy-free butter sticks if dairy-free – 1/2 cup diced onion – 1/2 cup diced carrot – 1/2 cup diced celery – 3 cups diced cooked turkey or chicken – 1/4 cup Flour – 2 cups chicken broth – 1/4 cup white wine optional – salt and pepper to taste – chopped fresh thyme to taste – 1/4 cup heavy cream use coconut milk if dairy-free – 1 whole unbaked pie crust you could use your favorite refrigerator pie crust – 1 whole egg – 2 Tablespoons Water