Foolproof all butter pie crust

Lynnda Cloutier


To make ahead the dough can be refrigerated for up to 24 hours. Let the chilled dough stand at room temperature for about 15 minutes before rolling out.Source: Unknown

pinch tips: How to Make a Pie Shell & Lattice Top




2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
16 tablespoons cold unsalted butter, cut into 1/2 inch cubes and frozen for 10 minutes
3 tablespoon sour cream
1/3 cup ice water, plus extra as needed

Directions Step-By-Step

process flour, salt and sugar in food processor until mixed, about 3 seconds. Add butter and pulse until butter is size of large pieces, about ten 1-second pulses.
Using fork, mix sour cream and 1/3 cup ice water in small bowl until mixed. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with finger; if dough is floury and dry and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dried flour remains, 3 to 5 one second pulses.
Turn dough onto floured counter. Divide dough into two balls and flatten each ball into 4 inch disk; wrap each disc in plastic wrap and refrigerate until firm but not hard, one or two hours, before rolling out
If preparing the pastry in a warm kitchen, refrigerate all of the ingredients for 30 minutes before preparing the recipe to help keep the dough cool during preparation.

About this Recipe

Course/Dish: Pies