All Butter Pie Crust (pastry)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 1/2 cups unbleached all-purpose flour
• 1 teaspoon table salt
• 1 tablespoon granulated sugar
• 16 tablespoons unsalted butter
• 3 tablespoons sour cream
• 1/3 cup ice water (or more)

Recipe

• 1 cut butter into 1/2-inch cubes and freeze for 10 minutes (not more).
• 2 you can mix with your hands or with a hand-held pastry blender, but i prefer a food processor for ease.
• 3 process flour, salt and sugar together in food processor until combined, about 3 seconds. add butter and pulse until butter is size of large peas, about ten one-second pulses.
• 4 using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. repeat with remaining sour cream mixture.
• 5 pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 tablespoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
• 6 divide dough into two balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling.
• 7 (dough can be refrigerated for up to 24 hours. let thoroughly chilled dough stand at room temperature for 15 minutes before rolling. dough can also be frozen. i usually make at least one extra recipe's worth, form the dough into pie pans, then freeze for later use. just thaw before using!).