Foolproof All-Butter Pastry
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 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.