INGREDIENTS
One 9-inch top crust
- 1¼ cups all-purpose flour
- ½ tsp salt
- ½ cup cold vegan butter
- 3–5 Tbsp ice-cold water
- Soy milk for brushing, optional
RECIPE
Easy Pot Pie Dough
Basic flaky vegan top crust for a 9-inch pot pie.
METHOD
Make it
- 1
Mix flour and salt in a bowl.
- 2
Cut cold vegan butter into small cubes and work it into the flour until coarse crumbs with some pea-sized pieces remain.
- 3
Add 3 Tbsp cold water and stir gently.
- 4
Add additional water 1 Tbsp at a time just until the dough holds together when squeezed.
- 5
Form into a disk and refrigerate 15–30 minutes if time allows.
- 6
Roll about ⅛ inch thick, slightly larger than the pot-pie dish.
- 7
Lay over cooked filling, trim and crimp the edges.
- 8
Cut 3 or 4 small steam vents.
- 9
Brush with soy milk if desired.
- 10
Bake at 400°F for about 30–40 minutes, until golden and the filling is bubbling.