This no-fail pie dough is a favourite of the Chatelaine test kitchen.
Sour cream pastry
20
PREP TIME
15 min
Makes
9 -inch (23-cm) two-crust pie
* PLUS Refrigeration Time: 60 minutes
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup cold unsalted butter , cut into cubes
- 1/2 cup sour cream
- 1 egg yolk
Instructions
- Place flour, salt and butter in a food processor. Whirl until coarse crumbs form. Add sour cream and egg yolk. Whirl just until dough starts to form a ball. Or place flour, salt and butter in a bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in sour cream and egg yolk just until mixture starts to form a ball.
- Form dough into a ball, then cut in half. Shape each into a disc, then wrap in plastic wrap. Refrigerate at least 1 hour or up to 3 days or freeze up to 1 month. Bring to room temperature before rolling. Great for our Apple-Cranberry Pie or use to make your favourite fall pies.
