All Butter Pie Crust (Pastry)
"Flaky, forgiveable and stays crispy under the soggiest circumstances! And did I mention delicious?!"
- Ready In:
- 15mins
- Serves:
- Yields:
- Units:
Nutrition Information
9
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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
- Cut butter into 1/2-inch cubes and freeze for 10 minutes (not more).
- You can mix with your hands or with a hand-held pastry blender, but I prefer a food processor for ease.
- 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.
- 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.
- 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.
- 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.
- (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!).
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@Battle in Seattle
Contributor
@Battle in Seattle
Contributor
"<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket>
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<br>I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking.
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<br>My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best.
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<br>I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!"
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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
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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!
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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!
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Excellent crust. I left out the salt and used salted butter (all I had at the time) -
I've made this three times now and it's the BEST! I used to be the queen of tough, non-flaky crusts, but now I rule the perfect pie crust kingdom! This crust is SO easy to work with, flaky, and extremely delicious. I've made fruit, pumpkin and even turkey pot pie using this crust and it's simply... perfect! Thank you for posting this!
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