Sour Cream Pie Crust for a 9-inch pie
This is not a traditional pie crust, because it is made with sour cream instead of ice water. I prefer it because it is easier to work with, doesn’t shrink when pre-baked and is always flaky and tender. This crust is used to make Fresh Summer Fruit Pie, click here for recipe.
1 ½ cups all-purpose flour
1/4 teaspoon salt
1 tablespoon sugar
10 tablespoons (5 ounces) unsalted butter, partially frozen
½ cup sour cream (not low-fat or light), plus an additional tablespoon if needed
1. To make pastry: In a medium bowl, lightly whisk together the flour, salt and sugar.
2. Using the large holes a box grater, grate the butter into the dry ingredients.
3. With a fork, toss the butter and flour mixture until the butter pieces are evenly coated with the flour. Don't break down the butter pieces in this step, just lightly toss until they are coated with the flour.
4. Add the sour cream and using the same fork, mix it into the butter/flour mixture by pressing the fork down into the sour cream in order to mash the large clumps of sour cream into the flour and butter. After a few turns with the fork, it is easiest to use your hands to pull the dough together. It will look a bit shaggy, but as you press it together (quickly and firmly so the butter pieces don’t melt) it should start to form a cohesive ball. If it seems overly dry, work in a little more sour cream. It should hold together when pressed.
5. Empty the mixture onto a sheet of plastic wrap and press it into a 6-inch disc. Wrap it up and refrigerate it for at least one hour.
To make ahead: Pie crust may be refrigerated for up to 2 days or frozen up to a month.
6. To roll pastry: Lightly flour one sheet of waxed paper. Place cold dough in center. Top with another sheet of floured wax paper. Roll from the center outward, turning as you roll into as thin a circle as possible. Carefully remove the top piece of wax paper and position the dough evenly over the pie dish. Using the paper as a guide, gently press the dough into the bottom and sides of the pie plate. Carefully remove the paper. Trim the edges to about ½-inch and fold the edges under. If necessary, you can patch the dough by cutting off some excess and glueing it in place with water. Crimp the edges. Cover with plastic wrap and refrigerate for at least 60 minute or longer.
7. To blind bake pastry (prebake the pie crust without a filling): Line pastry with foil and fill with pie weights.
Place oven rack on lowest rung and place a rimmed baking sheet on the rack. Preheat the oven to 350 degrees. Place pie shell on sheet and bake for 20 to 25 minutes. Remove from the oven and carefully remove the foil and weights. Return pie to the oven and bake for 10 to 15 additional minutes until crust is golden brown. Cool completely.
I like to move the butter from the freezer and refrigerate it for at least 20 minutes before grating. It is easier to grate and will still be very cold. It is easiest to grate onto a sheet of wax paper or foil and then move it to the bowl.
After adding the sour cream, smash the mixture with the tines of a fork to incorporate and then use your hands to break the flour into small pieces.
The butter and flour should be the consistency of coarse meal. Some pieces will be the size of peas. They will not be the same size.
Shape the dough into a 6-inch disc and using a pastry scraper, move to plastic wrap. Wrap it up and refrigerate.
Roll cold dough into a very thin circle between 2 sheets of floured wax paper. You want the dough to be at least 2-inches larger than the pie plate. If it is short in some spots, cut off excess and patch it as needed. Use a little water to help it adhere.
Remove the top sheet of wax paper and discard it. Move the pastry on the paper and flip it onto the pie dish. Press evenly into the sides. Remove the wax paper.
Fold about 1/2-inches of pastry over and then crimp the edges using your finger. Refrigerate.
Line the chilled dough with foil, pressing it firmly against the sides of the pie dish. Fill with beans or pie weights. I am using beads made expressly for pies to keep the pastry from puffing up. I can’t tell you why, but the sides and bottom bake perfectly with these beads on them. Place on a rimmed baking sheet and bake as directed.
