We made five different pie doughs to see how they stack up. Here's what we learned.
: You don't have to sprinkle in any water or liquid—at all! Instead, you'll cut the butter into the flour using your hands, then stir in 1/4 cup of sour cream with a fork. There's no machine and no uncertainty, and straight-from-the-fridge sour cream can help keep your other ingredients cold.: I had to add a couple tablespoons of sour cream in order to get the dough to come together, and I used the plastic wrap to help maneuver the mixture into a cohesive ball.
. Elise of Simply Recipes doesn't recommend par-baking it and the flavor is noticeably tangy—which is something to keep in mind depending on your filling. I'll save this crust recipe for particular circumstances where a bit of tang would contribute to the final result, likeThe butter-vinegar crust, for its ingredients and its technique, is my winner. It produced consistently tall, flaky results, and I liked the subtle zip that the vinegar lent to the final crust.
If I do happen to have sour cream—or I'm baking for a special occasion—I'll make Simply Recipes' version. Shortening, see you never . And vodka? I'd suggest that recipe and technique to those who have struggled with all-butter pies in the past. The Genius recipe will enable you to use a food processor without overworking the dough—perfect for those looking for a hands-off, very reliable method.
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