Pocket Pie Dough
Create perfectly flaky, melt-in-your-mouth pocket pies with this easy, versatile Pocket Pie Dough recipe! Featuring a simple blend of pantry staples like all-purpose flour, sugar, and salt, this dough comes together beautifully with the help of cold, cubed butter and a touch of ice water for impeccable texture. Designed to roll out seamlessly, it’s ideal for crafting handheld treats, from sweet fruit pies to savory pot pies. The optional egg wash gives your creations a stunning golden-brown finish. Whether you're preparing a quick dessert or planning make-ahead lunches, this 20-minute dough is your ultimate go-to for buttery pocket pie perfection.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, cold and cubed
- 6 tablespoons Ice water
- 1 unit Egg, beaten (optional, for egg wash)
- 1 tablespoon Milk or cream (optional, for egg wash)
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
2. Add the cold, cubed unsalted butter to the bowl. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Gradually add the ice water, one tablespoon at a time, and gently mix the dough with a fork or your hands. Stop adding water once the dough just begins to come together and is no longer crumbly.
4. Turn the dough out onto a lightly floured surface. Gently gather it into a ball and divide it into two equal portions. Flatten each portion into a disk and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour, or up to 24 hours.
5. When ready to use, roll out the dough on a lightly floured surface to your desired thickness (1/8-inch is recommended for pocket pies). Cut out your desired shapes for the pocket pies.
6. For a golden finish, whisk the egg and milk or cream together to make an egg wash. Brush the egg wash over the tops of the pocket pies before baking.
7. Follow your pocket pie filling and baking instructions to complete the recipe!
Nutrition Facts
Calories |
2916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.1 g | 257% | |
| Saturated Fat | 123.5 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 242.9 g | 88% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 14.6 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 133 mg | 10% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 452 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
