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I made the chicken pie shown on photo following this recipe. I omitted the sugar and put some herbs instead. MY CHICKEN PIE RECIPE - also spezzatino : 2 1/2 cups (300 gr) flour+ 1 tsp corn starch sifted with a tiny dash of baking powder ( to keep top high after baked ) 1 tablespoon (15 grams) sugar, for salty pies make it herbs instead 1 teaspoon (5 grams) table salt 2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold AIM to add as little water as possible FILLING ( MAKES 8 MINI PIE FILLED TO THE TOP ) 1 pound boneless chicken tights, 4 medium size potatoes, 1/2 l white wine,about 1 and 1/2 cup fresh peas, rosemary and thyme. Remember to punch holes before filling the pies for even heat distribution. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ PIE CRUST WITH SOUR CREAM ( NO water!) 2 sticks unsalted butter (1 cup, 8 ounces, 225g) cubed 2 cups (280g) all-purpose flour 2 teaspoons sugar (for sweet recipes, otherwise skip) 1 teaspoon salt (skip if using salted butter) 1/2 cup (115ml) sour cream (full fat, NOT light sour cream) PIE CRUST with smart balance spread 1 cup flour+ 1 tsp corn starch 1/2 cup non-hydrogenated vegan margarine (I use Earth Balance) 1/4 cup water PIE CRUST WHIT EGG 2½ cups all purpose flour ½ tsp salt 1 tbsp sugar (optional) ½ cup cold salted butter, cubed ½ cup cold lard, cubed (can substitute with shortening) 3 tbsp. ice cold water 1 tbsp white vinegar 1 egg, beaten

Use the 2nd video for lamination but remember that you must do it twice
Most pie recipes call for a crust that's 1/8th inch thick.
Check black woman on YouTube for the folding
Freeze your butter but Never follow the “ pea size butter “ advice: just Cut the butter into 1/2-inch cubes, and smash once with your fingers
Leave the dough in the fridge overnight before rolling
Always start with very hot oven (425 for 10”, then lower to 400)