Pot Pie Dough

Name: Pot Pie Dough
Ingredients: 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)

8 ingredients

3 steps

Ingredients

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)

Directions

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.