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Sour Cream Pastry Pie Dough

From the book Bubby’s Homemade Pies by Jen Bervin and Ron Silver

Introduction

This crust is easy to mix but a little more fragile to roll out and crimp than an all-butter or lard crust. The addition of sour cream makes this dough exceptionally delicious, rich, and tender. You can make Sour Cream Pastry by hand or in a food processor. We prefer the latter. However, this dough is not suitable for a double crust pie because it’s too fragile.

Ingredients

	1	cup all-purpose flour
	~	Pinch salt
	8	Tbsp. (1 stick) cold unsalted butter
	½	cup very cold sour cream

Steps

Measure the flour and salt into a food processor. Give a quick pulse to mix. Cut the butter into 1-inch pieces and add them to the flour. Pulse until the butter is cut down to the size of shelling peas. Add the sour cream and pulse just until the dough forms a mass. Remove the dough, form it into a ball, and wrap it in plastic. Refrigerate it at least 30 minutes before rolling.
Roll the dough to fill an 8- to 10-inch pie plate. The dough will be a little moist and a little fragile. You may need to use more flour than usual when rolling it out, and a touch on your fingers when crimping the edges. Chill the formed crust well again before filling the pie.

This content is from the book Bubby’s Homemade Pies by Jen Bervin and Ron Silver.

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