Pie Crust

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a very large bowl combine the first four ingredients. With a pastry blender cut in 1-3/4 cup unsalted butter leaving chunks the size of peas.

Step 2

2. Combine 2/3 cup ice cold water, sour cream and vinegar. All liquid all at once to the flour 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.

Step 3

Divide into equal portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to one month. Thaw overnight in the refrigerator if frozen.

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