Pot Pie Dough – a delicious recipe with All-purpose, salt, cold unsalted butter, sour cream, apple cider vinegar, very cold water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
285
kcal
Calories
5
g
Fat
47
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups All-purpose flour, 1/2 teaspoon salt, ⅓ tablespoons cold unsalted butter, diced, 6 tablespoons sour cream, greek yogurt, and more.
Yes, Pot Pie Dough falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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