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

kept byDAPHNE
recipe bySimply Recipes
Notes: 

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.

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Ingredients: 

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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