Pot Pie Dough

Print Friendly, PDF & Email

I dubbed this mixture Pot Pie Dough because it forms a firm tight seal over Pot Pies but is too dense to be used for a regular pie. It is easily and quickly made in an electric food processor. Make it in one shot if you have a large bowl. You can halve the recipe and make it twice if your processor bowl is smaller. The dough is firm,  easy to roll and keeps your filling hot for at least 20 minutes after you take it out of the oven.

Prep time: 5 minutes

Pot Pie Dough

By Gloria Kobrin Published: February 26, 2015


    • 4 cups flour
    • 1 teaspoon salt
    • 1 cup Non-dairy Margarine
    • 1 large egg
    • 1/2 cup cold water


    • electric food processor steel knife inserted


    1. Place flour and salt in bowl of processor. Process one minute. Cut margarine into tablespoons and add to flour. Pulse on and off until mixture resembles coarse crumbs.
    2. Beat egg with water. With processor on, pour liquid through feeding tube. If the dough seems too dry, add more water -a tablespoon at a time. Turn off the processor when dough has formed at the sides of the bowl. Scrape it out and wrap it up in waxed paper. Chill for two hours or overnight before using it.