Page 40 - United States of Pie

Sour Cream Pie Dough

This dough is light yet rich, with a hint of tanginess from the sour
cream. I especially like it with rich, stand-out winter pies such as
pumpkin or mincemeat.

Makes enough for one 9-inch double-crusted pie or two 9-inch pie
shells

2 cups all-purpose flour

2 tablespoons sugar
¾ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, chilled, cut into ½-inch
cubes
4 tablespoons (¼ cup) vegetable shortening, chilled, cut into
½-inch cubes
½ cup sour cream
2 to 5 tablespoons ice water

In a large bowl, whisk together the flour, sugar, and salt until well
blended and free of lumps. Add the butter and the shortening, and
toss gently to coat. Add the sour cream. With your fingertips, work
the fats into the flour, rubbing them into the flour until the mixture
resembles gravel.
Sprinkle on the ice water, 1 tablespoon at a time, starting with a

total of 2 tablespoons and then gradually adding more water if
needed. Blend with your fingertips, as quickly as possible, pulling the
mixture together and creating a dough. The dough will become less
sticky and more of a mass when enough water has been added.