Flaky Buttery Sour Cream Pie Crust

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Ingredients

2 ½ cups all purpose flour; plus extra for dusting/rolling
1 ¼ cup (10oz) unsalted butter at room temperature cut into cubes
1 tsp salt
1/3 cup sugar
2/3 cup full fat sour cream
cold water as needed

Equipments

rolling pin
pie dish

Directions

In Ventray Stand Mixer bowl, combine flour, sea salt; add ½ cup butter, use whisk to beat
until butter divided into pea size, repeat this step until butter are all divided into small pea size pieces.
Add sugar into sour cream, stir until sugar dissolved
Drizzle sour cream into flour mixture beat at low speed
Add cold water 1 tsp at a time until dough forms
Divide dough into 2 and wrap in plastic wrap, refrigerate for 1 hour or up to 24 hours
Roll dough until 2 inches wider than 9-inch pie plate
Using rolling pie to lift and roll pie crust over pie dish

Tips

A few tips for making pie crust:
(1) when rolling the pie crust dough, make sure to check that it isn't sticking to the surface, if it is, gently lift it up and sprinkle more flour
(2) press pie crust down to line the pie dish before filling in the pie fillings
(3) it might be easier to grate the butter in the first second step, this might be easier to break the butter down evenly.

Make This Recipe With:

Ventray MK37 Stand Mixer

Powerful 500 watt motor - enjoy true power and mixing performance for all your daily baking needs. 4 Attachments included - flat beater, dough hook, wire whisk and pouring shield 6 Speed selection- great for beating, kneading, fast whipping, and pulsing 4.5 Quart stainless steel mixing bowl Tilt-head design - easy to a

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a Ventray Stand Mixer

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Make This Recipe With:

Ventray MK37 Stand Mixer

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