Always Perfect Pie Crust or Pastry

Always Perfect Pie Crust or Pastry created by virginiabean

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!

Ready In:
2hrs 20mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Annacia
Contributor
@Annacia
Contributor
"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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  1. PalatablePastime
    Always Perfect Pie Crust or Pastry Created by PalatablePastime
  2. PalatablePastime
    Always Perfect Pie Crust or Pastry Created by PalatablePastime
  3. PalatablePastime
    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-
  4. lauralie41
    I finally made a pie crust that was edible, thank you Annacia!! Made in my food processor so this was super easy and did use 1/2 tablespoon of kosher salt. Refrigerated overnight and froze the other two discs. Made an apple pie with crumble topping and flaky delicious pie crust. Made and reviewed for the 1-2-3 Hits Tag Game.
  5. CookingONTheSide
    This crust worked perfectly for me. It was wonderful and easy to work with. Thanks for sharing.
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