Egg Beater Pot Pie Dough
A versatile homemade pie dough made with Egg Beaters, perfect for savory or sweet fillings, offering a light, flaky texture suitable for any meal or snack.
Ingredients
Instructions
- Mix flour, salt, and margarine until well combined.
- Mix Egg Beaters with water in a separate bowl.
- Pour the Egg Beaters mixture into the flour mixture and stir to form a dough.
- Use some of this dough immediately for your pie; store the remaining dough in a ball and freeze for up to 6 weeks.
Tips & Substitutions
To achieve a flakier crust, consider substituting half of the margarine with butter for a richer flavor. If you prefer a vegetarian option, ensure the Egg Beaters are egg-free. For added flavor, you can incorporate herbs like thyme or rosemary into the dough. This dough can also be used for savory pies, making it versatile for various fillings.
Serving Suggestions
This pot pie dough pairs beautifully with a variety of savory fillings, such as chicken, vegetables, or cheese. Serve your pot pie alongside a fresh salad or steamed vegetables for a complete meal. For an added touch, consider serving it with a side of Tomato Cheese Dip for some extra flavor.
Storage & Reheating
Store any unused pie dough by wrapping it tightly in plastic wrap and placing it in an airtight container. It can be frozen for up to 6 weeks. When ready to use, thaw the dough in the refrigerator overnight. To reheat prepared pot pie, cover it with foil and bake at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Beater Pot Pie Dough contains roughly 182 calories, with 0g protein, 1g carbohydrates, and 20g fat. Note that it is relatively high in sodium, at 1914mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of Egg Beaters?
Yes, you can substitute regular eggs for Egg Beaters. Use the equivalent of 4 large eggs in place of the box of Egg Beaters. However, keep in mind that the overall texture may differ slightly.
How can I make this dough gluten-free?
To make this dough gluten-free, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. This will help mimic the texture of wheat flour, ensuring your dough remains workable and delicious.
Can I make this dough in advance?
Absolutely! You can prepare the dough ahead of time. After mixing, wrap it tightly and refrigerate for up to 3 days or freeze for up to 6 weeks. Just remember to thaw it in the fridge before rolling it out for use.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).