MAKES ENOUGH FOR ONE 9-INCH PIE
Freezing the butter for 10 to 15 minutes is crucial to the flaky texture of this crust—do not skip this step. If preparing the dough in a very warm kitchen, refrigerate all of the ingredients (including the flour) before making the dough. See the sidebars that follow the recipe.
|
⅓ |
cup ice water, plus extra as needed |
|
3 |
tablespoons sour cream |
|
2½ |
cups (12½ ounces) all-purpose flour |
|
1 |
tablespoon sugar |
|
1 |
teaspoon salt |
|
16 |
tablespoons unsalted butter, cut into ¼-inch pieces and frozen for 10 to 15 minutes |
1. Mix together ice water and sour cream in bowl. Process flour, sugar, and salt in food processor until combined, about 5 seconds. Scatter butter over top and pulse mixture until butter is size of large peas, about 10 pulses.
2. Pour half of sour cream mixture over flour mixture and pulse until incorporated, about 3 pulses. Repeat with remaining sour cream mixture. Pinch dough with your fingers; if dough feels dry and does not hold together, sprinkle 1 to 2 tablespoons more ice water over mixture and pulse until dough forms large clumps and no dry flour remains, 3 to 5 pulses.
3. Divide dough into 2 even pieces. Turn each piece of dough onto sheet of plastic wrap and flatten each into 4-inch disk. Wrap each piece tightly in plastic and refrigerate for 1 hour. Before rolling dough out, let it sit on counter to soften slightly, about 10 minutes. (Dough can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling it out.)