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Pie Crust

There are a lot of pie crusts out there let me tell you. Some fight you every inch of the way, others don't. I found this one to produce quite a tender crust and not to fight you too much.

Pie Crust (Adapted from A New Way to Cook - was it a new way? No-not really)

1 c flour
1T sugar (additional if using for a sweet crust)
1/4 t baking powder
1/2 t Kosher salt
4 T cold butter, cubed
3T sour cream

In a food processor mix flour, sugar, baking powder, and salt. Add butter and pulse several times until it looks like crumbly almost like cornmeal. Place the food processor bowl in the refrigerator for 15 minutes. Add the sour cream and pulse until the dough comes together. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Roll dough out to desired size (fits a 9" pie rather nicely). Prepare as directed by recipe.

I didn't take any pictures of the process. Actually, I think pie crust usually just looks like pie crust. However, I will provide a teaser - this is what I did with the crust - Chocolate Pecan Pie:





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