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Cami's Pie Crust Recipe

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This recipe for Cami's Pie Crust is from South Pointe Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cups frozen butter
3 3/4 cups all purpose flour
1/2 teaspoon baking powder
1 tablespoon sugar
1/2 to 1 tablespoon salt (I love the contrast of the salty crust with the sweet filling of the pie.)
2/3 cup ice cold water
1 teaspoon vinegar
2 tablespoons sour cream
Directions:
Directions:
In a large bowl combine the flour, baking powder, sugar and salt. Grate the frozen butter just like you would cheese right into the flour mixture. Work fast - you don't want your butter to warm up. Then using a pastry blender or two butter knifes mix the flour with the butter. It should look like or resemble pea size chunks when mixed well.

Then combine the ice cold water with the vinegar and sour cream. Add this liquid all at once to your butter flour mixture. Stir to distribute but do not over mix. Crust mixture should break and not stretch. Let rest in your refrigerator for at least 2 hours or overnight. Divide into three portions, shape into disks to use at once or wrap and refrigerate for up to 3 days. Or freeze for a month.

Cook crusts according to your favorite pie recipe.
Personal Notes:
Personal Notes:
Tips for a perfect crust:

- Keep the dough cold and do not over work. Stir wet ingredients into the flour and butter, then stop. As it rests the dough will come together.

- Acid helps the dough set up. Vinegar and sour cream does the trick.

- If your dough is ugly and lumpy with butter knots the size of peas, it is perfect.

- Always butter the pie dish. Sometimes, especially with fruit pies, the juice sneaks under the crust and acts like glue, bonding the crust to the pan.

- To prevent your pie crust from shrinking do not stretch the dough into the pie plate or over the top of the pie.

 

 

 

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