3 3/4 cups all-purpose flour
1 Tbsp sugar
3/4 Tbsp Salt
1/2 tsp baking powder
1 3/4 cup cold, unsalted butter
2/3 cup ice cold water
2 Tbsp sour cream
1 Tbsp white vinegar
- In a large bowl combine flour, sugar, salt and baking powder. With a pastry blender cut in butter, leaving chunks the size of peas.
- Combine ice water with sour cream and vinegar. Add liquid all at once to flour mixture. Quickly stir to distribute, but do not overmix. Dough should be a little crumbly.
- Let dough rest in refrigerator 2 hours or overnight. Finished dough should break, not stretch. Divide into 3 portions, shape into disks. Use immediately, refrigerate up to 3 days, or freeze up to 1 month (thaw overnight in fridge if frozen.) Makes 3 single-crust pastries.