foolproof all butter pie crust
(1 rating)
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
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Ingredients For foolproof all butter pie crust
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2 1/2 cups all-purpose flour
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1 teaspoon salt
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1 tablespoon sugar
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16 tablespoons cold unsalted butter, cut into 1/2 inch cubes and frozen for 10 minutes
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3 tablespoon sour cream
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1/3 cup ice water, plus extra as needed
How To Make foolproof all butter pie crust
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1process 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.
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2Using 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.
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3Turn 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
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4If 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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