Sour Cream Pie Crust

Ingredients

Directions

1. Take the chill off the butter.

   Cut the butter into cubes and leave in a warm spot for a couple of minutes, just long enough to lose its fridge chill without softening.

2. Rub in the butter.

   Whisk the flour and salt vigorously in a large bowl. Scatter the butter over and squeeze it into the flour with your fingers and knuckles until it looks like coarse meal with some flattened chunks of butter.

3. Add the sour cream.

   Work the sour cream in with a fork, then gather the dough into a ball with your hands.

4. Shape and chill.

   Cut the ball in half and shape each piece into a smooth, crack-free disk; this dough won't toughen with handling. Dust with flour, wrap tightly in plastic wrap, pressing any cracks closed through the wrap, and chill for at least 1 hour or up to a day.

5. Roll out.

   Let the dough sit at room temperature for 5 to 10 minutes. On a floured surface, roll it to an even 12 to 14 inches across, lifting and flouring underneath if it starts to stick.

6. Blind-bake if needed.

   This rich dough can slump, so flute the edges extra high and freeze the shell for at least 30 minutes. Line with heavy foil and bake at 350°F (175°C) for 50 minutes.