All Butter Pie Crust Pastry Recipe

Ingredients for All Butter Pie Crust Pastry

• Unbleached All Purpose Flour
• Table Salt
• Granulated Sugar
• Unsalted Butter
• 1/2 cup sour cream
• 1/3 cup ice water, plus 1-2 tablespoons if needed

How to Make All Butter Pie Crust Pastry

1. Cut 1 cup (2 sticks) unsalted butter into 1/2-inch cubes and freeze for 10 minutes.
2. Combine 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1/4 cup granulated sugar in a food processor. Pulse until combined (about 3 seconds).
3. Add the frozen butter cubes. Pulse 10 times in one-second bursts until the butter is the size of large peas.
4. In a small bowl, whisk together 1/2 cup sour cream and 1/3 cup ice water until combined.
5. Add half of the sour cream mixture to the food processor. Pulse three times for one second each.
6. Add the remaining sour cream mixture and pulse three more times for one second each.
7. Gently pinch the dough together with your fingers. If the dough is dry and doesn't hold together, add 1-2 tablespoons of ice water, pulsing 3-5 times in one-second bursts until the dough forms large clumps and no dry flour remains.
8. Divide the dough into two equal balls. Flatten each into a 4-inch disk.
9. Wrap each disk in plastic wrap and refrigerate for 1-2 hours, or until firm but not hard, before rolling out.