Sour Cream Pie Crust

By Pollin

Ingredients

• For 2 (9 inch) crusts:
• 2 c. all purpose flour
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/2 lb. cold butter
• 1/3 to 1/2 c. sour cream

Details

Adapted from leslieland.com

Preparation

Step 1

1. Put flour, sugar and salt in a processor fitted with the steel blade. Pulse to mix.
2. Cut the butter into 10 or 12 pieces, drop them into the flour mixture and stir (I use a table knife) to coat each piece with flour.
3. Pulse until you have coarse but relatively even meal.
4. Dollop on the smaller amount of sour cream and pulse about 10 times. If the dough has started clumping together, you’re good. If there’s no sign of cohesion, add a bit more sour cream before pulsing again. Divide the clumpy material into 2 piles, placing each on a sheet of plastic wrap. Use the plastic to gently nudge the dough into a disc. Wrap in the plastic and chill at least 4 hours before rolling out.

Note: The basics of this recipe are in no way original to me, but there’s no knowing who first thought of combining the bit of sour (classically vinegar), to inhibit gluten formation and the use of cream for moistening, which ups the fat content.