Name: All-Butter Double-Crust Pie Dough (Reduced Sugar)
Total time: 2 h 20 min
Ingredients: ⅓ cup ice water , plus extra as needed; 3 tablespoons sour cream; 2½ cups (12½ ounces/354 grams) all-purpose flour; 1 teaspoon salt; 14 tablespoons unsalted butter , cut into ¼-inch pieces and chilled

Why This Recipe Works

Mixing the sour cream with the water ensured that it was evenly distributed throughout the dough. We found that it was essential to make sure our dough was divided into two even pieces so that our bottom and top crusts were of equal size and could be properly crimped together.

Before You Begin

You can learn more about Sucanat in this article. When making a lattice crust, we found that it was helpful to freeze the strips of dough briefly to make them easier to handle.

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

Divide dough into 2 even pieces. Form each piece into 4-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour. Before rolling dough out, let it sit on counter to soften slightly, about 10 minutes. (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.)

Roll 1 piece 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. Wrap loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes.

For a traditional top crust: Roll second piece of dough into 12-inch circle on lightly floured counter, transfer to parchment paper–lined baking sheet and cover with plastic; refrigerate for 30 minutes.For a lattice top crust: Roll second piece of dough into 13½ by 10½-inch rectangle on generously floured counter, then transfer to parchment paper–lined baking sheet. Trim dough to 13 by 10-inch rectangle and slice lengthwise into ten 13-inch-long strips. Separate strips slightly, cover with plastic, and freeze until very firm, about 30 minutes.