Prep 15 mins
Cook 0 mins
Flaky, forgiveable and stays crispy under the soggiest circumstances! And did I mention delicious?!
- 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!).
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!
I went to the California CUlinary Academy and graduated the Baking and Pastry program, and not even my teachers made this good of a crust! Just like you said, foolproof and flaky, melt in your mouth good, and I don't normally like to just eat crust, but there was NOTHIN left on my plate when I made KeyWee's zucchini pie (a dead ringer for apple, I swear!). Thanks so much!
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!