Pot Pie Dough
This rolls out very easy, like pie dough, but tastes like a biscuit!
- 4 1/2 c
- all purpose flour
- 1 1/2 c
- shortening, butter flavor
- 1 1/4 tsp
- baking powder
- 1 1/2 tsp
- sea salt
- 1 c
Add milk, a drizzle at a time... until dough forms well, just as you would for pie dough. If your flour is less thirsty, less is needed. If your flour is more thirsty, more will be needed. Once mixed well, dough should form into a ball, and be smooth, but slightly elastic.
Roll on a floured surface or between two pieces of wax paper until 1/16 to 1/8 inch thick. Place in pie pan.
No need to pre-bake dough.
Fill as desired*, and bake at 400 degrees until golden brown. Depending on size of pan... 9-inch pan will be approx. 25 – 30 minutes. Pampered Chef Deep Dish Baker will take 1 hour, 15 min.
Freezes well! Freeze in freezer zip-locking bags; simply removed from freezer the night before you need it, and place in refrigerator overnight. It will be ready to use the next day.
* Use my Chicken/Turkey Pot Pie recipe or fill with canned chili (and top with cheese before serving), left-over or canned stew, left-over pot roast fix'ins, just about anything you like!