Pie Crust

Credit: John Brown

Makes 2 Pie crusts for a 14in pan

Ingredients:

• 284g all-purpose flour
• 1 teaspoon salt
• 1 cup (8oz/230g) butter, cold and diced
• 1⁄2 cup (4oz/114g) full fat sour cream
• 4tsp corn starch
• 4tsp sugar

Directions:

• In a medium bowl combine the flour, salt, sugar, and corn starch.
• Cube the butter, the smaller the better.
• Add the cubed butter to the bowl. Use your hands to combine the mix (or a food processor) until the mixture resembles coarse crumbs.
• Stir in the sour cream and then knead together quickly until a rough dough is formed.
• On a floured surface, roll out the dough into a rough rectangle, about ¼ inch (1 ½ cm) thick. Fold in thirds, like a letter. Fold the letter in half, and press down to flatten.
• Repeat the previous step again and then wrap in plastic wrap.
• Refrigerate for 30 minutes.
• Your dough is now ready to use. Store in the refrigerator for up to 3 days or freeze for up to 2 months. Defrost overnight in the refrigerator.