If you are intimidated by making dough from scratch, don't be. This light and airy dough comes together easily and is especially great as a crust on pot pies since it turns a lovely golden brown color.
Flour, water and diced butter yield a super buttery and flaky dough that is outstanding as a topping for pot pies.
Prep time 25 minutes | Chill time 2 hours | Total time 2 hours 25 minutes
Yield 1 crust
In a large mixing bowl combine the flour, diced butter and the sea salt. Using a pastry blender begin to cut diced butter into the flour until the mixture looks crumbly and the butter is in small (pea-sized) chunks. If your dough is still dry add an extra tablespoon of water until you are able to mix with ease.
Turn the dough out onto a lightly floured surface and form a well in the center of the dough. Pour ice cold water into the center of the dough and using a fork begin mixing gently until the dough starts to come together (there will still be chunks of butter in the dough which is fine).
Knead the dough until it is no longer sticky. Flour a rolling pin. Being rolling the dough out into a rectangle shape about 1 inch in thickness, flouring the dough and rolling pin as needed.
Fold both ends of the dough into the center and turn the dough in the opposite direction. Roll the dough out again in a rectangle shape and into about 1 inch in thickness. Repeat this process 3-4 times as it helps incorporate the butter into the dough.
Once you are done rolling out the dough fold it up one last time and wrap it tightly in plastic wrap. Place the dough in the refrigerator for at least 2 hours or until you are ready to use.
When ready to use your dough remove it from the refrigerator. Roll out and use as needed with any savory or sweet recipe.
This post was sponsored by Hannaford. Join them in the fight against hunger this holiday season with Hannaford Helps Fight Hunger.
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