Pot Pie Dough

By Shani Frymer
November 8, 2016
4 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Pot Pie Dough

Author Notes: Deb Perelmans flaky, buttery, pie doughShani Frymer

Makes: 4 2-cup pot pies

  • 2 cups All-purpose flour
  • 1/2 teaspoon salt
  • 13 tablespoons cold unsalted butter, diced
  • 6 tablespoons sour cream, greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1/4 cup very cold water
  • 1 egg, beaten + water for egg wash
  • Salt and grated parm for sprinkling (optional)
  1. In wide bowl, or in the bowl of a food processor, mix the flour and salt. Cut in the cold butter until it resembles small peas.
  2. In a separate bowl, whisk together the sour cream or greek yogurt, vinegar and water. Add it to the flour- butter mixture and blend until a craggy dough forms. Form it into a flat disc, wrap in plastic and refrigerate at least 1 hour or up to 2 days.
  3. Lightly flour a clean work surface. Divide the dough in four. Roll out each quarter into rounds that will cover your baking dish with a 1-inch overhang. Whisk the egg with a teaspoon of water, and brush the egg wash over the dough. Cut vents for steam. Sprinkle top of pies with flaky sea salt and parm (optional). Bake pies in a preheated 375 degrees F oven for 30-35 minutes until the crusts are golden and the filling is bubbling.

More Great Recipes: