This crust is easy to mix but a little more fragile to roll out and crimp than an all-butter or lard crust. The addition of sour cream makes this dough exceptionally delicious, rich, and tender. You can make Sour Cream Pastry by hand or in a food processor. We prefer the latter. However, this dough is not suitable for a double crust pie because it’s too fragile.
| 1 | cup all-purpose flour | |
| ~ | Pinch salt | |
| 8 | Tbsp. (1 stick) cold unsalted butter | |
| ½ | cup very cold sour cream |
This content is from the book Bubby’s Homemade Pies by Jen Bervin and Ron Silver.
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