Ingrédients pour Always Perfect Pie Crust Or Pastry
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (2 sticks) cold unsalted butter
- 1/2 cup ice water
- 1/4 cup sour cream
- 1 tablespoon white vinegar
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Comment préparer Always Perfect Pie Crust Or Pastry
- In a very large bowl, whisk together 3 cups all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon salt, and 1 teaspoon baking powder.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers, until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
- In a 2-cup glass measuring cup, whisk together 1/2 cup ice water, 1/4 cup sour cream, and 1 tablespoon white vinegar.
- Pour the wet ingredients all at once into the flour mixture and quickly combine using a fork until just moistened. Do not overmix!
- The dough should be slightly crumbly; it's okay if it doesn't fully come together.
- Divide the dough into 3 equal portions. Wrap each portion tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Gently knead each disc of dough in its plastic wrap for a few seconds to bring it together. Avoid over-kneading!
- On a lightly floured surface, roll out each disc of dough to your desired thickness. Use immediately or wrap tightly and store in the refrigerator for up to 3 days, or freeze for up to 1 month. (Thaw overnight in the refrigerator before use.)
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
19g
Fat
345g
Carbs
41g
