Foolproof All-Butter Pastry

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 double-crust pie shell

If preparing the pastry in a warm kitchen, refrigerating all of the ingredients for 30 minutes before preparing the recipe will help to keep the dough cool during preparation. Disks of dough wrapped tightly in plastic wrap can be frozen for up to a month; before rolling the dough, thaw it in the refrigerator and then let it soften at room temperature for about 15 minutes.

Ingredients

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