This easy all-purpose dough is perfect for savory pies, hand pies and Kibinai. This is a simple, reliable recipe that works every time.
*You can find savory pie recipes using this dough on my profile, including *traditional kibinai and classic Meat Hand Pies.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Add flour and salt to a bowl.
Add cold butter and rub it into the flour until the mixture resembles coarse crumbs.
Add sour cream or Greek yogurt and eggs, then mix until a soft dough forms.
Knead briefly until smooth and uniform.
Shape the dough into a ball, cover, and refrigerate for 30 minutes before using.
Ensure the butter is cold for a flakier dough.
Refrigerating the dough helps it firm up and makes it easier to work with.
Can I use this dough for sweet recipes?
This dough is designed for savory recipes, but you can adapt it for sweet dishes by adding a small amount of sugar.
Can I freeze this dough?
Yes, you can freeze the dough. Wrap it tightly in plastic wrap and store it in the freezer for up to 1 month. Thaw in the refrigerator before using.
Can I substitute Greek yogurt for sour cream?
Yes, Greek yogurt works perfectly as a substitute for sour cream in this recipe.
How long can I refrigerate the dough?
You can refrigerate the dough for up to 12 hours. Make sure it is wrapped tightly to prevent it from drying out.
What is the best way to roll out this dough?
Lightly flour your work surface and rolling pin, then roll the dough out evenly to your desired thickness.
Home cooking practitioner. I started cooking in elementary school and began creating my own recipes in my teens. Today I’m growing as a food blogger and turning my recipes into a shared YouTube project.
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