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Sour Cream Pie Crust, No Fail, Flakey Pastry Crust Recipe

kept byDAPHNE
recipe bySimply Recipes

Easy, no machine required, buttery, flakey pie crust and pastry crust recipe.
This recipe makes enough dough for a top and bottom crust for a 9 or 10-inch pie.
Kathi's basic ratio is 1 cup flour: 1 stick butter: 1/4 cup sour cream: 1/2 teaspoon salt: 1 teaspoon sugar. I adjusted it a little bit for this recipe to make a typical 2 crust 9-inch pie crust. If you just want enough dough for a single crust 9-inch pie, you can use the above ratios or cut the given recipe in half.
Prep time: 20 minutesYield: Makes dough for 2 single crusts, or 1 double crust.


2 1/2 cups (285 g) all purpose flour
1 teaspoons of salt
2 teaspoons of sugar (for sweet recipes, otherwise skip)
2 1/2 sticks unsalted butter (1 1/4 cups, 10 ounces, 285 g) cubed
1/2 cup (115 ml) sour cream (full fat, NOT light sour cream)



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