ALWAYS PERFECT PIE CRUST OR PASTRY
Before you get rolling, with floured hands, shape dough into a disk. Sprinkle with just a little flour. This makes rolling easy. The cooking time is chill time!
Provided by Annacia
Categories Dessert
Time 2h20m
Yield 3 single crust pie shells
Number Of Ingredients 8
Steps:
- In a very large bowl combine flour, sugar, salt and baking powder. Cut in butter leaving pea sized chunks.
- In a 2 cup glass measure whisk water, sour cream, and vinegar; pour, all at once into flour mixture, and quickly distribute. Stop!
- Make sure dough is slightly crumbly. Divide dough mixture into 3 equal portions (about 12 to 13 ounces each) Refrigerate for 2 hours and best overnight (finish by hand). DO NOT OVER MIX- the finished dough should break, not stretch.
- Gently knead in bag to bring dough together. Form into discs.
- Use at once or wrap and store in refrigerator for several days or in freezer for up to 1 month. Thaw overnight in refrigerator if frozen.
Nutrition Facts : Calories 1550.6, Fat 110.5, SaturatedFat 69.2, Cholesterol 288.9, Sodium 1249, Carbohydrate 123.9, Fiber 4.2, Sugar 5, Protein 17.4
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