(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Sour Cream Pie Dough
A variation on the traditional "pate brisee". You can use all butter (I prefer it) or shortening - if you want a flakier pastry dough - that shortening helps provide - but the taste and browning is better with all butter.
2 1/2 cups all-purpose flour
1/2 cup unsalted butter
1/2 cup unsalted butter or shortening
6 tablespoons sour cream
2 to 4 tablespoons ice water
1 teaspoon sugar
3/4 teaspoons salt
Measure the flour into a large bowl or work bowl of a food processor. Cut in the butter (for a food processor, use the metal blade and pulse to break up butter into flour) until mixture is mealy and fat is dispersed. Do this by picking up clumps of flour and bits of fat with your fingertips and breaking it into smaller crumbly pieces. Do not squeeze too hard in order to avoid "fusing" fat and flour. What you want to do is create small fat "pearls" dusted with the flour. Combine 2 tablespoons of the water (remaining water is reserved in case dough requires more liquid) with salt and sugar to dissolve. Stir this into sour cream. Make a well in the center of the flour mixture. Stir in sour cream mixture and mix lightly with hands or fork to combine. Knead very gently into a soft mass, adding in more ice water if required to make dough hold together. Turn out onto a lightly floured board and pat into a flattened disc. Refrigerate for at least one hour (or up to three days) before using. Can also be frozen up to 6 months.
When you are rolling dough, DO NOT roll over the same section more than once. Rotate dough and roll a section slightly over. If dough retracts while you are rolling it you have overdone it. Refrigerate it for 20 minutes before proceeding to relax it.
P.S. Sour cream has the same effect as vinegar, lemon juice and cream of tartar. It inhibits gluten and thus makes for a very tender pie dough. However, overly zealous rolling can ruin even great pastry so roll gently! This makes a generous double 8 or 9 inch crust. Save scraps for tartlets and quiche or pie dough cookies.
© This is a Marcy Goldman/BetterBaking.com original recipe
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