I have never been good at making pie crust. I just don’t have the patience to cut in butter to flour for a really flaky crust. And I just can’t use hydrogenated oil, no Crisco for me. Nor do I wish to use lard, unless it were from my own pigs.
But in one of the last issues of Cook’s Country I came across a pie crust recipe that makes a delicious crust good for savory and sweet pies.
1/2 cup sour cream, chilled
1 large egg, lightly beaten
2 1/2 cups all-purpose flour
1 1/2 teaspoons salt
12 T. unsalted butter, cut into 1/2 inch pieces and chilled
Combine sour cream and egg in bowl. Process flour and salt in food processor until combined. Add butter and pulse until only pea size pieces remain, 6-10 pulses. Add half of sour cream mixture and pulse until combined, 6 pulses. Add remaining sour cream mixture and pulse until dough begins to form, 6-10 pulses.
Transfer mixture to a lightly floured counter and knead briefly until dough comes together. Divide dough in half and form each half into 4-inch disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
Remove 1 dough disk from refrigerator and let sit for 10 minutes. Working on lightly floured surface, roll into 12 inch round and transfer to 9 inch pie plate leaving 1/2 inch overhang all around. Repeat with second dough disk and transfer to parchment lined rimmed baking sheet, refrigerate for 30 minutes.
At this point it’s ready to fill any way you like. I end up baking most pies at 375 degrees F. for about 45 minutes.