American Pie Dough with Sour Cream
By America's Test KitchenPublished on August 22, 2007
Time
20 minutes, plus 30 minutes chilling
Yield
For an 8- or 9-inch single pie shell
Ingredients
1 ¼ cups unbleached all-purpose flour, plus extra for dusting dough½ teaspoon table salt 1 tablespoon granulated sugar 5 tablespoons unsalted butter, chilled, cut into ¼-inch pieces3 tablespoons vegetable shortening, chilled2 tablespoons sour cream 1 - 2 tablespoons ice water
Instructions
- Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
- With blade of rubber spatula, use folding motion to mix sour cream and 1 tablespoon ice water to mixture. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if it will not come together. Shape into ball with hands, then flatten into 4-inch-wide disk. Dust lightly with flour, wrap in plastic, and refrigerate at least 30 minutes before rolling.
Time
20 minutes, plus 30 minutes chillingYield
For an 8- or 9-inch single pie shellIngredients
1 ¼ cups unbleached all-purpose flour, plus extra for dusting dough
½ teaspoon table salt
1 tablespoon granulated sugar
5 tablespoons unsalted butter, chilled, cut into ¼-inch pieces
3 tablespoons vegetable shortening, chilled
2 tablespoons sour cream
1 - 2 tablespoons ice water
Ingredients
1 ¼ cups unbleached all-purpose flour, plus extra for dusting dough
½ teaspoon table salt
1 tablespoon granulated sugar
5 tablespoons unsalted butter, chilled, cut into ¼-inch pieces
3 tablespoons vegetable shortening, chilled
2 tablespoons sour cream
1 - 2 tablespoons ice water
Ingredients
1 ¼ cups unbleached all-purpose flour, plus extra for dusting dough
½ teaspoon table salt
1 tablespoon granulated sugar
5 tablespoons unsalted butter, chilled, cut into ¼-inch pieces
3 tablespoons vegetable shortening, chilled
2 tablespoons sour cream
1 - 2 tablespoons ice water
Why This Recipe Works
After extensive testing, the path to a great pie dough recipe was clear: Use a high proportion of fat for good texture, including both butter and vegetable shortening for the optimal mix of flavor (from the butter) and flakiness (from the shortening). Adding 2 tablespoons of sour cream made a significant textural difference, giving the crust a light, puffy, delectable texture.
Instructions
- Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
- With blade of rubber spatula, use folding motion to mix sour cream and 1 tablespoon ice water to mixture. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if it will not come together. Shape into ball with hands, then flatten into 4-inch-wide disk. Dust lightly with flour, wrap in plastic, and refrigerate at least 30 minutes before rolling.
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