A classic Russian pie dough made with basic ingredients, great for pies, tarts, cookies and other desserts.
With a whisk in a large bowl whisk together 2-3 egg yolks, 3/4 cups sugar, and 2 sticks room temperature butter until smooth, about 30 seconds to 1 minute. *Tip: use a mixer with whisk attachment to speed up the process*, add 1/4 cups sour cream, 1 tsp vanilla, then combine the 1/2 tsp baking soda and 1/2 tablespoons vinegar and add them as well. Lastly, add the 2 tsp of baking powder and whisk until smooth again.
Add 2.5 cups flour and mix together with a spoon, then with your hands. Gently knead the dough to bring it together. Add another 1/2 a cup or so to make a soft dough that does not stick to hands.
If you would like it to have lattice covering the filling then use a 9-inch x 13-inch cake pan and use only 2/3 of the dough for the base and 1/3 of the dough for the lattice.
The dough can be refrigerated up to 3 days before baking.
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