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Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
Cold flour, butter, and sour cream are all you need to make this easy three-ingredient pie dough (that comes together quickly in a food processor, to boot). The sour cream replaces water in a traditional dough, adding an unmatched richness and slight tang. We use the dough to build our Apple Galette, but you could use it for any of your favorite pies (sweet or savory). A light egg wash before baking helps the crust brown beautifully in the oven, and for sweet treats, we love finishing the dough with a sprinkling of turbinado sugar.
Ingredients
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1 1/3 cups all-purpose flour
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1/2 cup cold butter, cubed
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1/3 cup cold sour cream
Directions
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Pulse flour and butter in a food processor until butter forms pea-size pieces, 8 to 10 (1-second) pulses.
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Add sour cream; pulse until just combined and mixture is crumbly but holds together when pinched, 3 to 5 (1-second) pulses.
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Dump mixture onto a clean work surface, and knead just until dough comes together, 2 to 3 times.
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Shape into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 2 hours or up to 3 days.