All Butter Pie Crust (Pastry)

Submitted by Battle in Seattle

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

 

• Ready In: 15mins
• Ingredients: 6
• Yields: 1 double-crust pie pastry
• Serves: 8-16

ingredients

• 2 1⁄2 cups unbleached all-purpose flour
• 1 teaspoon table salt
• 1 tablespoon granulated sugar
• 16 tablespoons unsalted butter
• 3 tablespoons sour cream
• 1⁄3 cup ice water (or more)

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!).

Reviews

[krystalmcallister]

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!

 

[Dazy5224]

I went to the California CUlinary Academy and graduated the Baking and Pastry program, and not even my teachers made this good of a crust! Just like you said, foolproof and flaky, melt in your mouth good, and I don't normally like to just eat crust, but there was NOTHIN left on my plate when I made KeyWee's zucchini pie (a dead ringer for apple, I swear!). Thanks so much!

 

[Michele S.]

This is the easiest pastry I have ever made. My pie is in the oven now, I hope it tastes as good as it looks :) Thank you I haven't used my food processor much and this made me get it out and see what all the pieces do lol Thanks again

 

[Colettski]

Oh why, oh why didn't I find this recipe when it was posted in 2007?! No longer shall I be daunted by the idea of making a pie! This crust is easy, flaky and tasty as promised. Thank you, thank you, Battle in Seattle!

 

[Chef Mickb in Sevie]

Excellent crust. I left out the salt and used salted butter (all I had at the time)