Author Notes
Deb Perelmans flaky, buttery, pie dough —Shani Frymer
Ingredients
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2 cups
All-purpose flour
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1/2 teaspoon
salt
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13 tablespoons
cold unsalted butter, diced
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6 tablespoons
sour cream, greek yogurt
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1 tablespoon
apple cider vinegar
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1/4 cup
very cold water
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1
egg, beaten + water for egg wash
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Salt and grated parm for sprinkling (optional)
Directions
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In wide bowl, or in the bowl of a food processor, mix the flour and salt. Cut in the cold butter until it resembles small peas.
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In a separate bowl, whisk together the sour cream or greek yogurt, vinegar and water. Add it to the flour- butter mixture and blend until a craggy dough forms. Form it into a flat disc, wrap in plastic and refrigerate at least 1 hour or up to 2 days.
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Lightly flour a clean work surface. Divide the dough in four. Roll out each quarter into rounds that will cover your baking dish with a 1-inch overhang. Whisk the egg with a teaspoon of water, and brush the egg wash over the dough. Cut vents for steam. Sprinkle top of pies with flaky sea salt and parm (optional). Bake pies in a preheated 375 degrees F oven for 30-35 minutes until the crusts are golden and the filling is bubbling.
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