Recipe by Annacia
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!
Top Review by virginiabean
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.
- 3 3⁄4 cups all-purpose flour
- 1 tablespoon sugar
- 1⁄2-1 tablespoon kosher salt
- 1⁄2 teaspoon baking powder
- 1 3⁄4 cups unsalted butter, cold and cut up
- 2⁄3 cup water, ice cold
- 2 tablespoons sour cream
- 1 teaspoon vinegar
Directions See How It's Made
- In a very large bowl combine flour, sugar, salt and baking powder. Cut in butter leaving pea sized chunks.
- In a 2 cup glass measure whisk water, sour cream, and vinegar; pour, all at once into flour mixture, and quickly distribute. Stop!
- 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.
- Gently knead in bag to bring dough together. Form into discs.
- 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.