This was so easy. I was thrilled when I rolled it out and I saw so many piece of butter throughout! It was scrumptious (heck - who needs filling
Foolproof All-Butter Pie Pastry
Makes one 9-inch double crust pie shell
2.5 cups unbleached all-purpose flour, plus additional flour for work surface
1 tsp. table salt
1 T. sugar
16 T. (2 sticks) cold unsalted butter, cut into 1/2 inch cubes and frozen for 10 minutes
3 T. sour cream
1/3 cup ice water, or more if needed
Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.
Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 T. ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.
Source: Cooks Illustrated, Sept/Oct. 2005
Foolproof All-Butter Pie Pastry
Makes one 9-inch double crust pie shell
2.5 cups unbleached all-purpose flour, plus additional flour for work surface
1 tsp. table salt
1 T. sugar
16 T. (2 sticks) cold unsalted butter, cut into 1/2 inch cubes and frozen for 10 minutes
3 T. sour cream
1/3 cup ice water, or more if needed
Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.
Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 T. ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.
Source: Cooks Illustrated, Sept/Oct. 2005