Sour Cream Pie Crust Dough
my most favourite pie crust recipe. I always have some on hand in the freezer to make pie-making even faster and easier.
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READY IN: 5mins
YIELD: 2 9inch pie crusts
UNITS: US
INGREDIENTS
Nutrition- 6tablespoons sour cream
- 2tablespoons ice water
- 1teaspoon sugar
- 3⁄4teaspoon salt
- 2 1⁄4cups all-purpose flour
- 1⁄4cup cake flour
- 1⁄2
- 1⁄2cup chilled Crisco, cut into bits
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DIRECTIONS
- Combine sour cream, water, sugar and salt in small bowl.
- Combine both flours in large bowl.
- Cut in butter and shortening with fingers until it resembles coarse meal.
- Add sour cream and stir just until dough forms.
- Turn out onto lightly-floured surface.
- Divide in half.
- Form each half into ball and flatten into disk.
- Wrap each disk in plastic.
- Refrigerate 1 hour.
- (can be prepared up to 1 month ahead and frozen. Defrost before using.).
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