On Thu 24 Nov 2005 01:20:00a, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

> On 24 Nov 2005 09:14:39 +0100, Wayne Boatwright
> > wrote:
>
>>On Wed 23 Nov 2005 09:59:29p, Thus Spake Zarathustra, or was it Damsel
>>in dis Dress?
>>
>>> We're talking folded and refrigerated crusts here. They usually turn
>>> out well for me.
>>
>>Nothing wrong with that. They do turn out well, and probably more
>>people should use them. I've eaten some pretty dreadful homemade
>>piecrust. :-)
>
> I have a very lovely pie crust recipe using sour cream (half of what I
> bake has sour cream in it). Sometimes I do it right, sometimes I
> don't. I just don't want to risk messing the crusts up when I'll be
> so harried already. Here is the recipe for your perusal. It's
> fabulous, simply fabulous.

I'm lucky that I have a deft hand with pastry, been making it since I was a
kid, so I just sorta pump them out when required. :-) But this sour cream
pie crust recipe looks superb! If I hadn't baked all my pies yesterday,
I'd have made at least one with your recipe. Sour cream makes such a
tender crust. I probably won't bake another pie until Christmas, but I
saved this to use then. Thanks for sharing it with me! I hope you have a
wonderful day with your niece. Happy Thanksgiving to all!


> Carol, close friend of the Pillsbury Dough Boy
>
>
> * Exported from MasterCook *
>
> Sour Cream Pie Crust
>
> Recipe By amsel
> Serving Size : 0 Preparation Time :0:00
> Categories : pies-crusts
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/2 cup cold butter -- 1 stick
> 2 cups all-purpose flour
> 1 egg yolk
> 1/4 teaspoon salt
> 2/3 cup sour cream
>
> Place flour in a medium bowl. Cut in butter until mixture is the size
> of small peas. Add egg yolk, salt, and sour cream. Stir with a fork
> until pastry forms a ball (or use food processor).
>
> Divide into two parts. Wrap in plastic and chill until stiff enough
> to work with (approximately 45 minutes). When ready to use, roll
> pastry thinly (about 1/8 inch)
>
> If making a single crust pie, refrigerate or freeze one portion for
> another pie. .
>
> Yield:
> "2 crusts"
>
> - - - - - - - - - - - - - - - - - -
> -



--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!