"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Foolproof All-Butter Pie Pastry Recipe

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This recipe for Foolproof All-Butter Pie Pastry, by , is from The Thompson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Krista Thompson
Added: Saturday, November 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. all-purpose flour
1 t. salt
1 T. sugar
16 T. (2 sticks) unsalted butter, cut into 1/2-inch pieces and frozen for 10 minutes
3 T. sour cream
1/3-1/2 c. ice water

Directions:
Directions:
Process the flour, salt and sugar together in a food processor until combined, about 3 seconds. Add the butter and pulse until the butter is the size of large peas, about ten 1-second pulses. Using a fork, mix the sour cream and 1/3 c. ice water in a small bowl until combined. Add half of the sour cream mixture to the flour mixture; pulse for three 1-second pulses. Repeat with the remaining sour cream mixture. Pinch the dough with your fingers; if the dough is floury, dry, and does not hold together, ad 1 to 2 T water and process until the dough forms large clumps and no dry flour remains, three to five 1-second pulses. Trun the dough out onto a work surface. Divde the dough into 2 balls and flatten each into a 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling.

Number Of Servings:
Number Of Servings:
One 9-inch double-crust pie

 

 

 

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