Pie crusts are a science. A wicked voodoo magic type of science. My grandma could pinch this, add that, use ice cold water and viola….perfect pie crust, every time! I swear, I’m not really sure that she always knows how much of something she is pinching in there, but it always works and is always delicious.
I’ve tried watching, writing it down and even asking her to write it down for me. She did. Then I did something I’ve never done before, or since, I accused her of leaving out an ingredient so I had to come to her for them instead of being able to do it myself. She smiled and told me to “practice”.
I did. I made pie after pie. Apple pies, blackberry pie, chicken pot pie. I even made up a peach pie recipe so I could practice this crust and not get tired of apples. Btw, I will be giving you the chicken pot pie recipe later. It’s another of grandma’s best and it is really great with this crust.
Ice cold butter and cold sour cream make this crust the most gorgeous golden brown, flaky and buttery creation. Once you figure out the “pinches of” and practice your basket weave, this crust will never let you down.
Note: Do not overwork your crust. If you think it’s getting below “cool” to the touch, put it in the fridge and let it rest. Don’t overwork your butter, it’s what keeps your crust flaky.
Cut my pie into four pieces, I don’t think I could eat eight.
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
Perfect Pie Crust
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Ingredients
- 3 cups All-purpose flour
- 1 teaspoon salt
- 2 Tablespoons granulated sugar
- 1 1/2 cups (3 sticks) butter, frozen
- 1 cup sour cream, plus possible extra
Instructions
- In a bowl, whisk flour, salt and sugar together.
- Cut your frozen butter into ½” cubes and add to the dry mixture. Using a pastry blender, cut butter into pea size pieces within the flour mixture. (Don’t overwork your butter.)
- Add sour cream and mix gently with a fork. (Don’t overwork your butter.)
- After mixing with fork, use your hands to incorporate the dough. It should come to a ball quickly. (Don’t overwork your butter.)
- If it is too dry to form a ball, add a Tablespoon of sour cream until it comes together. Do not add too much moisture. It should hold together when squished in your fist.
- Cut ball in half. Flatten into a disc and tightly wrap in plastic wrap. Let it rest in the refrigerator for 30 minutes, if using immediately or it can be frozen for up to a month.
- To roll out, lightly flour your countertop and roll from the center outward. Remember to roll from the center in all directions. You can turn the dough to get an even rolling. You want it to be between 1/8” to 1/4″ thick. (Don’t overwork your butter.)
- Roll the dough over the rolling pin and unroll over the pie plate. Let if fall into the bottom of the plate without pushing or pressing it into the bottom. You can lift the edges to let it settle, but be careful how much you touch the dough when it’s thin, your hands with melt the butter.
- Trim the edges to a ½-inch overhang. Cover with plastic wrap and refrigerate for 30 minutes before using.
- If using a two-layer pie crust, keep bottom crust in fridge while you roll out, cut pattern, lattice or dough cut outs from top crust.
Notes:
- Don’t overwork the butter. Remember that your fingers will melt the butter, so touch as little as possible.
- Don’t forget the spoon and fill flour measurement method. Use a spoon to fluff up the flour in your container, then use the spoon to fill the measuring cup. Use a knife to level the flour across the measuring cup.
