ALWAYS PERFECT PIE CRUST OR PASTRY

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Always Perfect Pie Crust or Pastry image

Before you get rolling, with floured hands, shape dough into a disk. Sprinkle with just a little flour. This makes rolling easy. The cooking time is chill time!

Provided by Annacia

Categories     Dessert

Time 2h20m

Yield 3 single crust pie shells

Number Of Ingredients 8

3 3/4 cups all-purpose flour
1 tablespoon sugar
1/2-1 tablespoon kosher salt
1/2 teaspoon baking powder
1 3/4 cups unsalted butter, cold and cut up
2/3 cup water, ice cold
2 tablespoons sour cream
1 teaspoon vinegar

Steps:

  • In a very large bowl combine flour, sugar, salt and baking powder. Cut in butter leaving pea sized chunks.
  • In a 2 cup glass measure whisk water, sour cream, and vinegar; pour, all at once into flour mixture, and quickly distribute. Stop!
  • Make sure dough is slightly crumbly. Divide dough mixture into 3 equal portions (about 12 to 13 ounces each) Refrigerate for 2 hours and best overnight (finish by hand). DO NOT OVER MIX- the finished dough should break, not stretch.
  • Gently knead in bag to bring dough together. Form into discs.
  • Use at once or wrap and store in refrigerator for several days or in freezer for up to 1 month. Thaw overnight in refrigerator if frozen.

Nutrition Facts : Calories 1550.6, Fat 110.5, SaturatedFat 69.2, Cholesterol 288.9, Sodium 1249, Carbohydrate 123.9, Fiber 4.2, Sugar 5, Protein 17.4

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