All-Butter Pie Pastry

Updated at: Thu, 17 Aug 2023 07:36:02 GMT

Step 1

Process flour, salt and sugar in food processor until combined, about 3 seconds. Ad butter and pulse until butter is size of large peas, about ten 1 second pulses.

Step 2

Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1 second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 Tbl vodka and process until dough forms large clumps and no dry flour remains, three to five 1 second pulses.

Step 3

Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4 inch disk' wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.)

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