- 2 cups (260 g) all purpose flour
- 1 teaspoons of salt
- 2 teaspoons of sugar (for sweet recipes, skip for savory)
- 2 sticks unsalted butter (1 cups, 8 ounces, 225 g) cubed, not chilled
- 1/2 cup (115 ml) sour cream (full fat, NOT light sour cream)
1 Place the cubed, unsalted butter in a bowl and set aside for a few minutes to take the chill off
2 In a large bowl, whisk together the flour, salt and sugar (if using).
3 Sprinkle the cubes of butter over the flour. Use your hands to work the butter into the dough until it resembles a coarse meal with some chunks of butter.
4 Add the sour cream to the flour/butter mixture and incorporate with a fork.
5 Gather the pastry dough into a large ball and split in half with a knife. Form into 2 flattened disk, sprinkle with flour and wrap tightly in plastic wrap. Chill in the refrigerator for an hour of up to a day ahead. To freeze, wrap again in aluminum foil. To thaw, leave in refrigerator overnight.
6 To roll out, sprinkle a clean, flat surface with a little flour. As you roll, lift and turn dough and sprinkle a little more flour so dough doesn’t stick. Roll out to 12 to 14 inches wide, to an even thickness.
7 Place in your pie plate, crimp and blind bake or use as a double-crust pie according to your pie recipe. Before baking, brush with an egg wash. Whisk one egg with a teaspoon of water and brush gently over crust immediately before baking.
This is a great dough for savory pies as well. It makes a great chicken pot pie.
- 20 minutes
- 1 hour
- Makes dough for 2 single crusts, or 1 double crust
Recipe from Simply Recipes