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. If you don’t have a food processor, see “Hand-Mixing Pie Dough”. Click here for more information on rolling and fitting pie dough.
|
4 |
teaspoons sour cream |
|
3–4 |
tablespoons ice water |
|
1¼ |
cups (6¼ ounces) all-purpose flour |
|
1½ |
teaspoons sugar |
|
½ |
teaspoon salt |
|
8 |
tablespoons unsalted butter, cut into ¼-inch pieces and frozen for 10 to 15 minutes |
1. Mix together sour cream and 3 tablespoons ice water 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 remaining 1 tablespoon ice water over mixture and pulse until dough forms large clumps and no dry flour remains, 3 to 5 pulses.
3. Turn dough onto sheet of plastic wrap and flatten into 4-inch disk. Wrap 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.)
4. Adjust oven rack to middle position and heat oven to 375 degrees. Roll dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Leave any dough that overhangs plate in place.
5. Trim overhang to ½ inch beyond lip of pie plate. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie plate using your fingers. Wrap dough-lined pie plate loosely in plastic and place in freezer until dough is fully chilled and firm, about 30 −minutes, before using.
6. Line chilled pie shell with parchment paper or double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights.
7A. FOR A PARTIALLY BAKED CRUST: Bake until pie dough looks dry and is light in color, 25 to 30 minutes. Transfer pie plate to wire rack and remove weights and parchment. (Crust must still be warm when filling is added.)
7B. FOR A FULLY BAKED CRUST: Bake until pie dough looks dry and is light in color, 25 to 30 minutes. Remove weights and foil and continue to bake crust until deep golden brown, 10 to 12 minutes longer. Transfer pie plate to wire rack and let crust cool completely, about 1 hour.