Puff Pastry Pie Crust

Will eats a lot of Toaster Strudels.  There are some weeks when he may only eat them for breakfast once and others when he eats them everyday (Monday-Friday).  I guess that means that on average he eats them 3 times per week for breakfast.

Before you judge me for allowing my husband to eat such sugary things as his first meal of the day, at least he is eating a first meal of the day. Before we got married he would usually not eat any breakfast.  Most days he would just have a big lunch or a big dinner.  Yeah, it baffles me too.  If I don’t eat every few hours then I about eat myself.  and if i don’t eat for 5 or more hours I start getting really grumpy.  Needless to say, I think it is better that he eats Toaster Strudel versus not eat at all.

However, Toaster Strudels aren’t the healthiest, and I am sure they have plenty of preservatives and additives which do not need to be put in our bodies.  Also, Toaster Strudel happen to be an extra cost.  Sometimes we would luck out and they would be on sale plus we would have a coupon, but still it was an extra cost that only lasts for 3 breakfasts per box.

So my solution was to hit the internet and start searching for ways to home-make an equally tasty breakfast treat for Hubster.  I tried a couple of different pie crusts before I found the right one.  This Puff Pastry Crust is light, flaky, and buttery.  Will really likes it a lot.  Pay close attention, because there are a couple of secrets to it- the frozen butter & the procedure for rolling it out.

Ingredients:

• 1 3/4 cup Flour
• 1 tbsp Sugar
• 1/2 tsp Baking Powder
• 1 cup Butter (frozen)
• 1/2 cup Sour Cream**

**I promise that this doesn’t taste like sour cream in anyway.  Will doesn’t like sour cream; so if it tasted like it, he wouldn’t eat it.

Directions:

1. mix the flour, sugar, and baking powder together in a large bowl.
2. chop up your frozen butter. I usually cut in half down the middle and then slice it 8-10 times width wise.  Cutting it into chunks will make it easier to cut into the flour mixture.
3. Using a pastry cutter, cut it into the flour.  You don’t want to blend it in too well.  The trick with the butter is two fold.  The butter being frozen and not being completely blended in is what gives the dough it’s light, buttery goodness.
4. Dump in the sour cream and mix it in. It won’t come together into a ball.
5. lightly flour an area for rolling your dough out.  I like to roll out crusts on parchment paper, wax paper, or this awesome thing that we have called a “SilPat” it’s my secret baking weapon.
6. Pour your crust mixture out onto the floured area, form into a ball and roll out into a rectangle about 11 x 15 inches. 
7. Now fold the rolled out dough in thirds by bringing the long sides into the middle (this is why it is handy to roll it out on something like waxed paper).
8. Then you want to fold it in thirds the other way so it looks like this: 
9. Now reroll your folded up dough.  It will be much smoother this time.
10. Repeat the folding.
11. After the second round of folding your dough is ready either to freeze or to roll out and use however you like.