Servings 9 -inch pie crust
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, cold and cut into small cubes
- 1/2 cup sour cream, cold
Instructions
- Whisk together the flour, salt and baking powder in a large bowl.
- Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
- Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
- Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
- Rotate the dough 90º and roll it out again into an 8x10-inch rectangle. Fold the dough again into thirds then shape it roughly into a disk. Wrap it securely in plastic wrap and refrigerate it for at least 30 minutes and up to overnight.
- Preheat the oven to 425°F.
- Flour your work surface then unwrap the dough and roll it into an 11- or 12-inch circle (depending on the lip of your pie plate).
- Transfer the pie crust into a 9-inch pie plate. Crimp the sides into your desired design.
- Refrigerate the pie crust for 20 minutes or place in freezer for 5 minutes before baking.
- Proceed with the pie per your recipe’s instructions. If your dough requires par-baking, see my notes below.
Notes
- To blind bake the pie crust: Place a piece of parchment paper in the center so that it hangs over all edges then fill the pie with pie weights or dry beans. Bake the crust until it is pale golden, 15 to 20 minutes then remove it from the oven, discard the pie weights and add your pie filling. Return it to the oven and continue baking until the filling is set.
- To fully blind bake the pie crust (and then add a fully cooked or no-cook filling): Follow the steps above but remove the pie weights at the 15-minute mark and continue baking until the crust is evenly golden brown, an additional 5 to 10 minutes.
- Freezing:Once your dough is mixed, shape it into a disk, wrap it tightly in plastic wrap and then place it in a freezer-safe bag. It will keep for up to 3 months. When you’re ready to use it, just move it to the fridge and let it thaw overnight. Once thawed, let it sit at room temp for a few minutes to soften slightly then roll it out as usual.
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