Always Perfect Pie Crust or Pastry

Recipe by Annacia
READY IN: 2hrs 20mins




  • 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.