Foolproof All-Butter Pie Pastry for Prebaked Pie Shell

Published September 1, 2005.

Why this recipe works:

For an all-butter pie pastry recipe that would be easy to mix, handle, and roll, we cut some of the butter in the traditional recipe and replaced it with sour cream, which added flavor and helped keep the dough tender. But sour cream had one drawback: Its additional moisture made the dough too… read more

For an all-butter pie pastry recipe that would be easy to mix, handle, and roll, we cut some of the butter in the traditional recipe and replaced it with sour cream, which added flavor and helped keep the dough tender. But sour cream had one drawback: Its additional moisture made the dough too damp to cut in and properly disperse small bits of butter. We compensated in our all-butter pastry recipe by using the food processor, which brought the ingredients together quickly and evenly.

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Makes one 9-inch single-crust pie

Use this recipe for making single-crust pies like pecan or pumpkin. We prefer ceramic or metal pie weights for prebaking the pie shell. If you don’t own any weights, rice or dried beans can stand in, but since they’re lighter than pie weights, be sure to fill up the foil-lined pie shell completely.

Ingredients

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