SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Alan's Pie Pastry

Makes: 3 servings
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 (such as Diamond® crystal)
  • 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, salt and baking powder. Cut in butter leaving pea sized chunks.

2. In a 2 cup glass measure whisk water, sour cream, and vinegar; pour, all at once into flour mixture, and quickly distribute. Stop!

3. Make sure dough is slightly crumbly. Divide dough mixture into 3 equal portions (about 12 to 13 ounces each) Refrigerate for 2 hours and best overnight (finish by hand). DO NOT OVERMIX- the finished dough should break, not stretch.

4. Gently knead in bag to bring dough together. Form into discs.

5. Use at once or wrap and store in refrigerator for several days or in freezer for up to 1 month. Thaw overnight in refrigerator if frozen.

Nutrition Facts (Alan's Pie Pastry)
  • Servings Per Recipe 3,
  • 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,
  • fiber (g) 4,
  • sugar (g) 5,
  • pro. (g) 17,
  • vit. A (IU) 3256,
  • 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe