Ingredients for All Butter Pie Crust Pastry
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup (2 sticks) unsalted butter
- 1/2 cup sour cream
- 1/3 cup ice water
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How to Make All Butter Pie Crust Pastry
- Cut 1 cup (2 sticks) unsalted butter into 1/2-inch cubes and freeze for 10 minutes.
- 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).
- Add the frozen butter cubes. Pulse 10 times in one-second bursts until the butter is the size of large peas.
- In a small bowl, whisk together 1/2 cup sour cream and 1/3 cup ice water until combined.
- Add half of the sour cream mixture to the food processor. Pulse three times for one second each.
- Add the remaining sour cream mixture and pulse three more times for one second each.
- 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.
- Divide the dough into two equal balls. Flatten each into a 4-inch disk.
- Wrap each disk in plastic wrap and refrigerate for 1-2 hours, or until firm but not hard, before rolling out.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
7g
Fat
75g
Carbs
10g
