Today’s recipe comes from Courtney at Fry Sauce & Grits. I met her at SNAP! Conference and she is a hoot and a half. Talk about a fun and bubbly personality! I was so glad I got to meet her!
This pie looks like summertime heaven. It’s on the top of my list of recipes I want to try!
- In a very large bowl combine flour, sugar, salt, and baking powder.
- With a pastry blender cut in butter leaving chunks the size of peas.
- Combine water, sour cream, and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not over mix.
The dough should be slightly crumbly. Let rest in the refrigerator for at least two hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to three days. Or freeze up to 6 months. Thaw overnight in the refrigerator if frozen. Makes three single-crust pastries.