Author: Madame Benoit
  • 1½ cup all-purpose flour
  • 1 cup butter, cubed into 1” pieces
  • ½ cup sour cream, full fat
  1. Place the flour and butter in a food processor.
  2. Whiz on and off until coarse crumbs form.
  3. Add sour cream.
  4. Whiz just until dough starts to form a ball.
  5. Pour dough ball onto a clean work surface and form into a disk.
  6. Dust the disk with a little flour.
  7. Wrap tightly with plastic wrap and chill in the refrigerator for at least 30 minutes or up to a day.
  8. If dough has been in the refrigerator for more than 2 hours, let it sit for 5-10 minutes, at room temperature, to become more workable before you roll it out.
  9. To roll out your dough, sprinkle a clean, work surface with a little flour.
  10. Roll out to ⅛ inch even thickness.
  11. Roll the pastry onto your rolling pin, then unroll it onto the pie plate.
  12. Gently push the pastry into the pie plate with your finger tips.
  13. Crimp the edge and trim with a sharp knife.
  14. Your crust is ready to be filled...
If you find the dough is sticky as you’re rolling it out, lift it up and sprinkle a little flour underneath. Not too much, you don’t want to toughen the pastry! Also, it's best to bake your pie in a pyrex plate so that you can see if the bottom is nicely browned.
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