The Best Sour Cream Pie Crust
The Best Sour Cream Pie Crust
Ingredients
- 150 Grams All Purpose Flour 1 ¼ Cups
- ⅛ Teaspoon Kosher Salt
- 1 Tablespoon Granulated Sugar
- 114 Grams Cold Unsalted Butter 4 Ounces or 8 Tablespoons
- 60 ml Full Fat Sour Cream 1/4 Cup
Instructions
- Place the flour, salt and sugar in a food processor and pulse 3-4 time to combine.
- Cut the butter into 1/2” squares and add it to the flour and pulse 8-10 times.
- Add the sour cream and pulse until the dough just starts to come together. It will look like large clumps or curds.
- Remove from the food processor, gather the dough together and form into a round disc. Wrap in plastic and chill in the fridge for 2 – 24 hours.
