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In a very large bowl, combine flour, sugar, kosher salt and baking powder. With a pastry blender cut in butter, leaving chunks the size of peas. Combine water, sour cream and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen. Makes 3 single-crust pastries.
*Always use chilled, not frozen or room temperature, butter. Butter should feel like clay to the touch.
*Do not overwork your pie dough. Stir the wet ingredients into the flour and butter, then stop. As it rests the dough will come together.
*Acid helps pie dough set up. little vinegar and sour cream added to the water does the trick.
*If your pie dough is ugly and lumpy with butter knots the size of peas, it's perfect.
*You want a generous crust, so don't roll it too thin. About 1/4 inch is good.
*Always butter the pie dish. Sometimes, especially with fruit pies, the juice sneaks under the crust and acts like glue, bonding the crust to the pan.
*To prevent shrinking donot stretch the dough into the pie plate over the top of the pie.
I was amazed because this pie crust got better over time! While other crusts get soggy, this one got flakey.
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