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    You are in: Home / Recipes / Always Perfect Pie Crust or Pastry Recipe
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    Always Perfect Pie Crust or Pastry

    Always Perfect Pie Crust or Pastry. Photo by Chef #377695

    1/3 Photos of Always Perfect Pie Crust or Pastry

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Annacia's Note:

    Before you get rolling, with floured hands, shape dough into a disk. Sprinkle with just a little flour. This makes rolling easy. The cooking time is chill time!

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    Ingredients:

    Yield:

    single ...

    Units: US | Metric

    Directions:

    1. 1
      In a very large bowl combine flour, sugar, salt and baking powder. Cut in butter leaving pea sized chunks.
    2. 2
      In a 2 cup glass measure whisk water, sour cream, and vinegar; pour, all at once into flour mixture, and quickly distribute. Stop!
    3. 3
      Make sure dough is slightly crumbly. Divide dough mixture into 3 equal portions (about 12 to 13 ounces each) Refrigerate for 2 hours and best overnight (finish by hand). DO NOT OVER MIX- the finished dough should break, not stretch.
    4. 4
      Gently knead in bag to bring dough together. Form into discs.
    5. 5
      Use at once or wrap and store in refrigerator for several days or in freezer for up to 1 month. Thaw overnight in refrigerator if frozen.

    Ratings & Reviews:

    • on October 23, 2011

      55

      This is Alan Carter's recipe for Better Homes and Gardens. It is the PERFECT pie crust. I have always had trouble finding a recipe that I can roll without sticking or crumbling and this is IT! The vinegar and sour cream may scare some folks away -- don't let it! I have a nephew that hates both of these ingredients and he LOVES this pie crust. You cannot tell it's in there. I think it just helps hold everything together and gives a wonderful texture.

      The recipe calls for up to a whole tablespoon of kosher salt and I prefer only using half a tablespoon. It gives the perfect mix of salty-sweet without overpowering. I have also used up to half a stick of shortening to replace butter and it comes out perfectly flaky and delicious. This is definitely the only pie crust I will ever use again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 16, 2011

      55

      This crust worked perfectly for me. It was wonderful and easy to work with. Thanks for sharing.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2013

      55

      Perfect! I used this as a pastry crust for a chicken pot pie and it was crunchy and flaky even on the bottom! Nice! Thanks for sharing-

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Always Perfect Pie Crust or Pastry

    Serving Size: 1 (1077 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1550.5
     
    Calories from Fat 994
    64%
    Total Fat 110.5 g
    170%
    Saturated Fat 69.1 g
    345%
    Cholesterol 288.8 mg
    96%
    Sodium 1249.0 mg
    52%
    Total Carbohydrate 123.9 g
    41%
    Dietary Fiber 4.2 g
    16%
    Sugars 4.9 g
    19%
    Protein 17.4 g
    34%

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