Alan Carter’s Pie Pastry

26 Dec

In a very large bowl, combine 3 3/4 cups all-purpose flour, 1 tablespoon sugar, 1/2 to 1 tablespoon salt, and 1/2 teaspoon baking powder.  With a pastry blender cut in 1 3/4 cups cold unsalted butter leaving chunks the size of peas.  Combine 2/3 cup ice-cold water, 2 tablespoons of sour cream and 1 teaspoon vinegar.  Add liquid all at once to the four mixture.  Quickly stir to distribute; do not overmix.  The dough should be slightly crumbly.  Let rest in the refrigerator for at least 2 hours or overnight.  The finished dough should break, not stretch.  Divide into three portions; shape into disks.  Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month.  Thaw overnight in the refrigerator if frozen.

Makes 3 single-crust pastries.

Better Homes & Gardens, November 2010

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