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Alan's Pie Pastry

Yield: 3 single-crust pastries
Prep 20 mins Chill 2 hrs
Alan's Pie Pastry
Ingredients
  • 3 3/4  cups  all-purpose flour
  • 1  tablespoon  sugar
  • 1/2 - 1  tablespoon  kosher salt*
  • 1/2  teaspoon  baking powder
  • 1 3/4  cups  cold unsalted butter, cut up
  • 2/3  cup  ice-cold water
  • 2  tablespoons  sour cream
  • 1  teaspoon  vinegar
Directions

1. In a very large bowl combine flour, sugar, kosher salt and baking powder. With a pastry blender cut in butter leaving chunks the size of peas. Combine ice-cold water, sour cream and vinegar. Add 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. 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.

From the Test Kitchen*
  • Alan enjoys the contract of salty crust to sweet filling. For a more neutral crust, use the lower amount of salt.
Nutrition Facts (Alan's Pie Pastry)
  • cal. (kcal) 1551,
  • Fat, total (g) 111,
  • chol. (mg) 289,
  • sat. fat (g) 69,
  • carb. (g) 124,
  • Monosaturated fat (g) 28,
  • Polyunsaturated fat (g) 5,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 5,
  • pro. (g) 17,
  • vit. A (IU) 3256,
  • vit. C (mg) 0,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 9,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 294,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 408,
  • Potassium (mg) 212,
  • calcium (mg) 121,
  • iron (mg) 7,
  • Percent Daily Values are based on a 2,000 calorie diet

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