Easy Homemade Pie Crust

Ingrédients

• 3 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 10 oz butter (frozen)
• 1 cup sour cream

Préparation

1. 1

   1. In a large mixing bowl, whisk together the flour, salt, and sugar.2. Grate in the butter using the large holes of a box grater.3. Using a fork, toss the butter and flour mixture together to coat all the butter pieces with flour.Tip: Do this lightly, try not to break up the butter pieces too much.4. Add the sour cream, and using the same fork mix the sour cream into the butter/flour mixture. Use the fork to press down any clumps in the mixture. The sour cream doesn't mix into the dough like a traditional ice water pie crust.Tip: Be careful to not overwork the dough trying to mix the sour cream into it.5. Use your hands to bring the dough together into a ball. Do this quickly so you don't melt any of the butter. The dough shouldn't be too wet or sticky, it should hold together when pressed.6. The dough can now be rolled out on a lightly floured surface or it can also be formed into a flat disc and wrapped in plastic and refrigerated for up to two days or frozen for up to a month.7. Once the dough is rolled out, transfer the dough over a rolling pin and unroll it onto the pie dish. Work gently to settle the crust into the bottom of the pie dish - don't press it in.8. Trim the edges to within 1/4-inch and then cover with plastic wrap and refrigerate for 30 minutes before filling and baking.

2. 2

   To Pre-Bake/Blind Bake1. To prebake/blind bake the pie crust line the crust with baking paper and fill with pie weights (dry beans or rice also work well).

3. 3

   2. Bake at 350F for 20 - 25 minutes. Gently remove the baking paper and pie weights and return to the oven to bake for another 10 - 15 minutes, or until lightly golden.