Butter Pie Crust

Hi. It's me again. Becky.
I have ceased purchasing shortening as of a couple years ago. I have found healthier (for me anyway!) alternatives to do as well or better...except in the dreaded pie crust department. I have spent a few YEARS working on that one. Pies are a little time consuming, and I want them to be totally 100% worth it, and I wasn't getting that. At all. Until I bravely tried a barely ever commented on recipe on Food.com (formerly recipezaar). Scary!

This crust is so good that I, who have never like pie crust, really like this stuff! Not that I make pies much oftener now, but they are very much worth it when I do!

Remember that the less you handle your dough, and the colder (within reason!) your ingredients are, the better your crust will turn out. Warm hands = melting butter = tough pie crust = blah.

This recipe makes 2 crusts, so cut it in half if you only want 1.

1 c butter
2 1/2 c flour
1 t of salt (I leave most of this out if I'm using salted butter, cuz it's a bit too salty for me, but salty crust with a sweet filling is supposedly fashionable now.)
1 T sugar
3 T sour cream
1/3 c + ice water
Cut butter up into 1/2 cubes and place in freezer for 10 minutes precisely. Although 9 or 11 would most likely work too. In food processor combine flour, salt, and sugar. Toss the butter in and process in 1 second bursts about 10 times or until butter is in small pieces.

Mix 1/3 cup water with sour cream. Pour half into flour. Process in 1-2 second bursts 3 times, add remaining water mixture. Process in several more short bursts.

If everything is a dry floury mess, add water by the tablespoon or so with short bursts of processing until it begins to come together. At this point I have to dump it out into a bowl and use a fork and my hands to finish the flour to dough transition.

Pat it together and divide in half. Flatten into 2 disks, cover, and refrigerate for 20 minutes to 24 hours. Freeze if you want to keep it longer.
I'm always in a hurry, so I just sick my dough in the freezer for a few minutes while I get my rolling pin out, or make my filling. Let fully chilled dough warm on the counter for 10-15 minutes before attempting to roll out. Roll out on lightly floured surface.




I have found that a pastry mat is a wonderful invention. I got mine 2nd hand. : ) This crust has yet to tear for me or behave badly. That's why I love it! Oh, it tastes good too! And it makes just enough for kids to make a little pie out of the scraps, so that's why they like it. : )