SOUR CREAM PIE CRUST
Steps:
- 1. Put flour, sugar and salt in a processor fitted with the steel blade. Pulse to mix. 2. Cut the butter into 10 or 12 pieces, drop them into the flour mixture and stir (I use a table knife) to coat each piece with flour. 3. Pulse until you have coarse, even meal, with no lumps of fat or clumps of flour showing. This will take quite a few pulses and toward the end the dough will start coming together. 4. Dollop on the smaller amount of sour cream and pulse about 10 times. If the dough is starting to clump together, just pulse a few more times to create large clumps. If there's no sign of cohesion, add a bit more sour cream before pulsing again. Divide the large clumps into 2 piles, placing each on a sheet of plastic wrap. Use the plastic to gently nudge the dough into a disc. Wrap in the plastic and chill at least 4 hours before rolling out.
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