On 14 Dec 2005 09:40:25 -0800, "Marge" >
wrote:

> thanks, Carol. :-) I used to make a cheddar cheese crust for the pie,
> but it sure does make it tougher to roll out the dough, something I'm
> not an expert at anyway, ha. I have some Penzey's baking spice that I
> haven't even used yet. It has so many spices in it though, cardemom,
> mace, a couple of cinnamons, that I wasn't sure if it would be too
> overwhelming.

Here is a deeeeeeeeelicious pie crust recipe:

* 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"

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