Sour Cream Pie Pastry

One 9 inch pie

Ingredients

• 3 cups of all-purpose flour (422g), plus more for dusting
• 1 teaspoon kosher salt (3g)
• Pinch sugar
• 1 1⁄2 sticks of unsalted butter, cubed and chilled (166g)
• 1⁄4 cup of shortening, cut up and chilled (55g)
• 1⁄4 cup of cold full-fat sour cream (96g)
• 4 to 10 tablespoons of cold water

Instructions

• 1. Sift flour, salt and sugar together in a large bowl or pulse to combine in a food processor.
• 2. Add the cubed butter and shortening using either two butter knives or a pastry blender to cut into the flour or use your food processor until the mixture resembles coarse crumbs (almond or chickpea size).
• 3. Mix the sour cream with 4 tablespoons of cold water and add to the flour mixture until just combined. Add more water, one tablespoon at a time, if needed. The dough is ready when you pinch it with your fingers and it’s held together without crumbling.
• 4. Form the dough into 2 round discs, wrap in plastic and refrigerate for 1 hour.
• 5. Remove the dough and let it stand at room temperature for 5-10 mins in order to make it easier to roll out. Place on a lightly floured surface, roll out each disc to a 12-inch round. Roll the dough around the rolling pin, then unroll it over a 9-inch metal pie dish.
• 6. Press the dough into the dish gently with your fingers. Using kitchen shears, trim excess dough to a 1⁄2 inch overhang.
• 7. Add the filling and place the other rolled disc on top. Press the top and bottom crust together and tuck edges underneath.
• 8. Using thumb and forefinger, crimp the rim of the crust. Cut four vent holes in the center of the top crust with a knife.