Simple Flaky Pastry Crust

Despite it's many steps, this is a pretty easy recipe. The sour cream makes a delicious, flaky crust with the perfect crisp texture. No need for a pastry blender or food processor. You do everything with your rolling pin! I have taken this from Cookwise by Shirley O. Corriher, a must have cookbook for anyone seeking to up their cooking game.

  • 2 cups all-purpose flour
  • ½ cup instant flour (Wondra or Shake & Blend)
  • ½ pound (2 sticks) cold butter
  • ½ teaspoon salt
  • 8 ounces sour cream
  • 1 to 2 tablespoons milk (if needed)
  1. 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.
  2. 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.
  3. Dump onto the counter. Roll and scrape three more times. Place in freezer for 10 minutes.
  4. 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.
  5. Shape into a ball and cover in plastic wrap. Refrigerate for at least 30 minutes before dividing in half and rolling out.
  6. 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.

Kitchen tools you'll need for Simple Flaky Pastry Crust:
Mixing Bowl, Pie Baker

Ready in: 1 Hour

Recipe editor Patricia Mitchell