Caprice's Buttery Sour Cream Pie Crust Recipe

Ingredients

This recipe will make two 9-inch pie crusts. Adjust amounts as needed.

• 2 sticks (225g) chilled and cubed unsalted butter
• 2 cups (280g) all-purpose flour
• 2 tsp sugar
• 1 tsp salt
• 0.5 cup (115ml) full fat sour cream

Make The Dough

1. Cut the chilled butter into 1/2in cubes.
2. Whisk together dry ingredients in a big bowl.
3. Add butter cubes into dry mixture.
4. Knead and work the mixture with your hands until a dough with squished bits of butter forms.
5. Add sour cream to mixture and mix with a fork until well incorporated.

Chill The Dough

1. Divide the dough in half.
2. Roll each half into ball with the consistency of play-doh.
3. Flatten each ball into a disk of about 1cm thickness.
4. Lightly sprinkle flour over each disk
5. Wrap each disk snuggly with plastic wrap and stick in fridge.03
6. Chill for at least 1 hour before using.