Ingredients
- 2 cups all-purpose flour
- 1/2 cup instant flour (Wondra or Shake & Blend)
- 1/2 pound (2 sticks) cold butter
- 1/2 teaspoon salt
- 8 ounces sour cream
- 1 to 2 tablespoons milk (if needed)
Instructions
- Combine the flour ingredients and salt together in a mixing bowl. Cut butter into ½-inch cubes and add to the flour mixture. Toss to coat. Place in freezer for 10 minutes.
- Dump the flour-butter mixture on rhe counter and roll a large rolling pin over it, flattening the lumps. Scrape together and roll over again. Repeat one more time, then scrape back into the bowl and place in the freezer for 5 minutes.
- Dump onto the counter. Roll and scrape three more times. Place in freezer for 10 minutes.
- Gently fold in sour cream. The dough should be moist and hold together in a ball. If it is not moist enough, add 1 or 2 tablespoons of milk if needed.
- Shape into a ball and cover in plastic wrap. Refrigerate for at least 30 minutes before dividing in half and rolling out.
- Makes two single or one double 9-inch crust.
Notes
If pastry flour or low-protein flour like White Lily is available, use 2¼ cups in place of the all-purpose and the instant flour.
