Alan's Pie Pastry

Alan's Pie Pastry

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  • 3-¾ cups all-purpose

  • 1 tbsp sugar

  • ½ to 1 tablespoon kosher salt

  • ½ teaspoon baking powder

  • 1- ¾ cups cold unsalted butter

  • ⅔ cup ice-cold water

  • 2 tablespoons of sour cream

  • 1 teaspoon vinegar.


In a very large bowl combine 3-3/4 cups all-purpose flour, 1 tablespoon sugar, 1/2 to 1 tablespoon kosher salt, and 1/2 teaspoon baking powder. With a pastry blender cut in 1- 3/4 cups cold unsalted butter leaving chunks the size of peas. Combine 2/3 cup ice-cold water, 2 tablespoons of sour cream, and 1 teaspoon vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen. Makes 3 single crust pies.


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