Pot Pie Dough

• 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)

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.

allpurpose, salt, cold unsalted butter, sour cream, apple cider vinegar, very cold water, egg, salt

Taken from food52.com/recipes/65251-pot-pie-dough (may not work)