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Author Notes: Deb Perelmans flaky, buttery, pie dough —Shani 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)
- 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.
- 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.
- 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.