Butter Pie Crust

The pie crust:

2 1/2 cups of all-purpose flour

1 teaspoon salt

1 teaspoon sugar

2 sticks of butter (cut into 16 pieces and put in the freezer for about 15 minutes)

1/3 cup very cold water with 3 tablespoons of sour cream or full fat yogurt mixed in–it really doesn’t matter which one

Method:

Put everything except the water mixture into the food processor and pulse until blended.  Add the water mixture bit by bit until it is the right crust consistency.

Once it is mixed, divide into two.  Shape into a 5 inch disc which will be about 1 inch thick.  You only need one crust for this dessert, so put one in the fridge to cool and put the other in the freezer to keep for later (when you want to use it just take it out and thaw it in the fridge over night).

Roll it out and put it in a a glass pyrex pie plate.  Here is an easy pie crust tip I got from Jaime Oliver.  If you aren’t into rolling out pie crust, cut the dough into thin strips and press it into the pie plate.  It works just fine.

 

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