Alan's Pie Pastry, My technique.
If you have ever had pie crust when you were glad to leave the outside edge piece on your plate because its tough and tasteless as cardboard, this isn't that piecrust! You will want to eat every bite.
- 3 1/2 c
- all purpose flour
- 1 Tbsp
- 1/2-1 Tbsp
- kosher salt
- 1/2 tsp
- baking soda
- 1 3/4 c
- cold unsalted butter or use 1 c butter and 3/4 c shortening like crisco
- 2/3 c
- cold water
- 2 Tbsp
- sour cream
- 1 tsp
*Acid helps pie dough set up. A little vinegar and sour cream added to the water does the trick.
*If your pie dough is ugly and lumpy with butter knots the size of peas, it's perfect.
*You want a generous crust, so don't roll it too thin. About 1/4 inch is good.
*Always butter the pie dish. Sometimes, especially with fruit pies, the juice sneaks under the crust and acts like glue, bonding the crust to the pan.
*To prevent shrinking do not stretch the dough into the pie plate over the top of the pie.
*When making an Apple pie I use a 10" pie plate so this recipe only makes enough for 3 single crusts.