All Butter Pie Crust Pastry

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Flaky, forgiveable and stays crispy under the soggiest circumstances! and did i mention delicious?!

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Steps

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Cut butter into 1 / 2-inch cubes and freeze for 10 minutes.

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You can mix with your hands or with a hand-held pastry blender , but i prefer a food processor for ease.

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Process flour , salt and sugar together in food processor until combined , about 3 seconds.

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Add butter and pulse until butter is size of large peas , about ten one-second pulses.

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Using fork , mix sour cream and 1 / 3 cup ice water in small bowl until combined.

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Add half of sour cream mixture to flour mixture.

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Pulse for three 1-second pulses.

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Repeat with remaining sour cream mixture.

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Pinch dough with fingers.

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If dough is floury , dry and does not hold together , add 1 to 2 tablespoons ice water , and process until dough forms large clumps and no dry flour remains , three to five 1-second pulses.

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Divide dough into two balls and flatten each into 4-inch disk.

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Wrap each disk in plastic and refrigerate until firm but not too hard , 1 to 2 hours , before rolling.

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Ingredients

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unbleached all-purpose flour, table salt, granulated sugar, unsalted butter, sour cream, ice water