All Butter Pie Crust (Pastry)

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

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

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!).