The All-Butter Single-Crust Pie Dough is a masterful creation that marries the rich flavor of butter with the desired flakiness of pie crust. This recipe takes the classic all-butter pie dough and enhances its texture and manageability by incorporating sour cream. The result is a pie crust that’s easier to work with, easier to roll, and delivers on both tenderness and flavor. Perfect for both sweet and savory pies, this versatile pie dough offers a foundation for delightful creations. In this guide, we’ll delve into the steps and tips to create this exceptional pie crust.
MAKES ONE 9-INCH PIE CRUST
INGREDIENTS:
- 3 tablespoons ice water, plus extra as needed
- 4 teaspoons sour cream
- 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
INSTRUCTIONS:
- MIX THE WET INGREDIENTS: Whisk ice water and sour cream together in a bowl.
- PROCESS THE DRY INGREDIENTS: Process flour, sugar, and salt in a food processor until combined. Add the frozen butter pieces and pulse until the butter is the size of large peas.
- INCORPORATE THE SOUR CREAM MIXTURE: Pour half of the sour cream mixture over the flour mixture and pulse until incorporated. Repeat with the remaining sour cream mixture. If the dough feels dry and doesn’t hold together, add 1 to 2 tablespoons more ice water and pulse until the dough forms large clumps.
- SHAPE AND CHILL THE DOUGH: Turn the dough onto a sheet of plastic wrap and flatten it into a 4-inch disk. Wrap it tightly and refrigerate for 1 hour. Before rolling out, let the dough sit on the counter to soften slightly for about 10 minutes. The dough can be refrigerated for up to 2 days or frozen for up to 1 month (thaw completely before rolling if frozen).
- ROLL OUT THE DOUGH: Roll the dough between 2 large sheets of parchment paper to a 12-inch circle. If the dough is soft, refrigerate it until firm. Remove the top parchment layer and flip the dough into a 9-inch pie plate. Peel off the second parchment layer.
- SHAPE THE CRUST: Gently press the dough into the pie plate, letting excess hang over the plate’s edge. Refrigerate, covered with plastic, until firm, about 30 minutes.
- FOR A PARTIALLY BAKED CRUST: Bake until the pie dough looks dry and is pale in color. Remove weights and foil according to the specific pie recipe, using the crust while warm or cooled.
- FOR A FULLY BAKED CRUST: Bake until the pie dough looks dry and pale. Remove weights and foil and continue baking until deep golden brown. Use the crust following the specific pie recipe, warm or cooled.
This All-Butter Single-Crust Pie Dough is a game-changer, revolutionizing the way we approach homemade pie crusts. The incorporation of sour cream and careful steps ensure a dough that’s easy to work with and produces consistently delightful results. Whether you’re baking a sweet or savory pie, this crust will elevate your creations to new heights of flavor and texture.
