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Crust: Sour Cream Pie Pastry

Source of Recipe

DoughMakers


Recipe Introduction

Sour cream provides just the right touch of acidity, inhibiting toughness and lending its lovely flavor and dairy goodness. A great choice for any filling. Yields a generous double 8- or 9- inch crust. Save scraps for tartlets and quiche.

List of Ingredients

2 cups all-purpose flour
1/2 cup pastry flour
1/2 cup (4 ounces) unsalted butter
1/2 cup (4 ounces) shortening or lard
6 tablespoons sour cream
2 to 4 tablespoons ice water
1 teaspoon sugar
3/4 teaspoon salt



Recipe

Whisk together two flours. Break in two fats - until mixture is mealy and fat is dispersed. Combine 2 tablespoons of the water (remaining water is reserved in case dough requires more liquid) with salt and sugar to dissolve salt and sugar. Stir 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. Turn out onto a lightly floured board and pat into a flattened disc. Refrigerate at least one hour, or up to three days before using. Can also be frozen up to 3-4 months.

Cooking Instructions: Bake all pies made with this pastry in the lower third of your oven.