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Pie Crust

By Cole :: January 09, 2006 @ 08:34 PM

12.5 Ounces of all purpose flour
1 tsp. salt
1 tbs sugar
2 sticks cold unsalted butter - cubed
3 tbs sour cream
1/3 C. ice water (more as needed)

In food processor:

Combine flour, salt and sugar

Add butter, process until crumbs form (pea sized)

Combine sour cream and water, add to dough, pulsing to combine.

Pinch dough with fingers, if dough is floury and dry add 1-2 tbs of water, pulse until dough forms large clumps and no dry flour remains.

Turn dough out onto work surface, dividing into 2 balls, forming 4 inch disks. Wrap and refrigerate for at least 2 hours.

May be refridgerated for up to 24 hours, thaw for 15 minutes before rolling.

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