Pie Crust
 Source Mel's Kitchen Cafe Recipe Added: 11/18/2011
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In a medium bowl, lightly whisk together flour, salt and sugar. Using the large holes of a box grater, grate the butter into the dry ingredients. With a fork, toss the butter and flour mixture until the butter pieces are all evenly coated with flour. Spoon the sour cream into the bowl. Using the fork, mix the sour cream into the butter/flour mixture by pressing the fork down into the sour cream to mash the sour cream into the flour and butter. Don't overwork the dough. After a few turns with the fork, use your hands to pull the dough together. It will look a bit shaggy but work quickly so the the butter pieces don't melt; it should form a cohesive ball. If it still seems overly dry, add a tsp or so of sour cream at a time until it comes together. The dough can be rolled out on a lightly floured counter or pressed into a flat disc and wrapped in plastic to be refrigerated for 1-2 days or frozen for up to a month.
To roll out, lightly flour countertop and, using firm, even strokes, roll from the center outward, turning the dough a quarter turn every few strokes. Roll to a thin crust as quickly as possible and don't overwork it. Roll the dough over the rolling pin and unroll it onto the pie plate. Gently lift up the edges of the pie crust and settle it into the bottom of the pie plate without pressing. Trim the edges to within 1/4-inch. Fold the short overhang underneath the top edge of the pie plate and crimp all the way around. Cover with plastic and refrigerate 30 minutes before using. For a prebaked pie crust, line the refrigerated crust with foil and fill with dry beans or pie weights. Bake at 350 for 20-25 minutes. Gently remove the foil and beans/weights and return to the oven to bake for another 10-12 minutes until nicely golden. |
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| Notes Makes 2 pie crusts (for 2 single crust pies or 1 double crust pie). See Tutorial link. | |||||
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