We have been through countless trials and errors of making pie crusts. Buttery and flaky this is our favorite recipe. Chilling the ingredients, grating the butter and a light touch of the hand provide the best results. Butter imparts the best flavor, the shortening and sour cream extra flakiness. Do not overwork the dough, work light and quickly.
2 3/4 cups flour
1 stick cold (or frozen for grating) unsalted butter, grated or cut into 32 cubes
1/4 cup plus 2 tablespoons vegetable shortening
2 tablespoons sour cream (not light)
1 teaspoon kosher salt
1 1/2 teaspoons sugar
6-8 tablespoons ice cold water
1. Toss the flour, salt and sugar together.
2. Cut in (by hand or with 2 forks or a pastry cutter) the vegetable shortening and sour cream until crumbly.
3. Add the butter and toss until combined. The mixture should be crumbly and somewhat uniform with crumbs ranging from pea sized to smaller.
4. Add 4 tablespoons of water and mix while pressing gently to form a loose ball. Add additional water 1 tablespoon at a time until a loose ball is formed.
5. Divide the dough in half, wrap and refrigerate for 30 minutes before rolling.