All Butter Pie Crust (Pastry)

READY IN: 15mins
Recipe by Battle in Seattle

Flaky, forgiveable and stays crispy under the soggiest circumstances! And did I mention delicious?!

Top Review by Mrs.Potato.Head

I made this for my chicken pot pie tonight and it was perfect! I used to get a bit nervous when trying to make a pie crust, but this was so simple. It rolled out perfectly and came out nice and flaky. The only thing that i did differently was to put an egg wash over it before baking. This gave it a beautiful golden colour. I will be using this recipe from now on. Thank you so much for posting!

Ingredients Nutrition

Directions

  1. Cut butter into 1/2-inch cubes and freeze for 10 minutes (not more).
  2. You can mix with your hands or with a hand-held pastry blender, but I prefer a food processor for ease.
  3. Process flour, salt and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten one-second pulses.
  4. Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture.
  5. Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 tablespoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
  6. Divide dough into two balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling.
  7. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling. Dough can also be frozen. I usually make at least one extra recipe's worth, form the dough into pie pans, then freeze for later use. Just thaw before using!).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a