Name: All-Butter Pie Crust (Reduced Sugar)
Total time: 3 h
Ingredients: 3 tablespoons ice water , plus extra as needed; 4 teaspoons sour cream; 1¼ cups (6¼ ounces/177 grams) all-purpose flour; ½ teaspoon salt; 7 tablespoons unsalted butter , cut into ¼-inch pieces and chilled

Why This Recipe Works

We tested our way through a plethora of pie dough recipes and decided to go with a version that relied on butter for most of its fat content; the butter gave the crust richer, fuller flavor than shortening. To supplement the butter, we used a small amount of sour cream, since the acid in sour cream slows down the development of gluten and ensures a tender, flaky crust. Although the original recipe called for just a tablespoon of sugar, tasters agreed that sweetener was unnecessary, especially when paired with flavorful, naturally sweetened fillings. However, without the sugar to help absorb moisture, the dough turned out a bit greasy—a problem easily fixed by decreasing the butter by a tablespoon. A food processor made quick work of mixing the dough.

Instructions

Whisk ice water and sour cream together in bowl. Process flour and salt in food processor until combined, about 5 seconds. Scatter chilled butter over top and pulse until butter is size of small lentils, about 10 pulses. Drizzle half of sour cream mixture over top and pulse until incorporated, about 3 pulses; repeat with remaining sour cream mixture.

Pinch dough with your fingers; if dough feels dry and does not hold together, add 1 to 2 tablespoons more ice water and pulse until dough forms large clumps and no dry flour remains, 3 to 5 pulses.

Form dough into 4-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour. (Dough can be refrigerated for up to 2 days or frozen for up to 2 months. If frozen, let dough thaw completely on counter before rolling.)

Adjust oven rack to middle position and heat oven to 375 degrees. Let chilled dough sit on counter to soften slightly, about 10 minutes. Roll dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Wrap dough-lined plate loosely in plastic and freeze until dough is firm, about 15 minutes.

Line chilled pie crust with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake until dough looks dry and is pale in color, 25 to 30 minutes, rotating plate halfway through baking. Transfer plate to wire rack, remove weights and foil, and let cool completely, about 30 minutes.