Shirley Corriher's Sour Cream Pie Crust - EASY! Flaky!

Name: Shirley Corriher's Sour Cream Pie Crust - EASY! Flaky!
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 1 pie, 8 serving(s)
Ingredients: 2 1/2 cups unbleached all-purpose flour; 1 tablespoon granulated sugar; 1/2 teaspoon salt; 1/2 lb kerry irish gold butter, cut into 1/2 inch cubes; 8 ounces sour cream; 1 -2 tablespoon cold milk (optional)

Submitted by carrie sheridan

"try this for an easier, successful flaky pie crust for fruit pies -- from the author of the cookbook, Cookwise"

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Ready In:: 1hr
Ingredients:: 6
Yields:: 1 pie
Serves:: 8

ingredients

2 ¹⁄₂ cups unbleached all-purpose flour
1 tablespoon granulated sugar
¹⁄₂ teaspoon salt
¹⁄₂ lb kerry irish gold butter, cut into 1/2 inch cubes
8 ounces sour cream
1 -2 tablespoon cold milk (optional)

directions

In a medium mixing bowl, whisk the flour, sugar and salt to combine.
Add the butter to the flour mixture and toss to coat.
Put the bowl in the freezer for 10 minutes.
Turn the mixture onto a clean, dry counter (marble is best) and roll over it with a rolling pin to flatten the butter pieces. Using your hands or a bench scraper, gather the mixture together and then roll over it again with a rolling pin.
Repeat one more time, then scrape the mixture back into the bowl and place in the freezer again for 5 minutes.
Turn the mixture back onto the counter and roll and scrape it together three more times. Place it in the freezer for another 10 minutes, then remove the bowl from the freezer and gently fold in the sour cream. Shape the dough into a ball. If the dough isn't moist enough to hold its shape, add 1-2 T of cold milk.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes, then divide the dough in half and roll out to fit your pie plate.
When crust is shapened, proceed by pre-baking or filling ~ according to your recipe.
bake.

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RECIPE SUBMITTED BY

carrie sheridan

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life

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