"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pie Dough with Sour Cream Recipe

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This recipe for Pie Dough with Sour Cream, by , is from The Leverton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deborah Leverton

Category:
Category:

Ingredients:  
Ingredients:  
1 cups unbleached all-purpose flour, plus extra for dusting dough

teaspoon table salt

1 tablespoon granulated sugar

5 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces

3 tablespoons vegetable shortening, chilled

2 tablespoons sour cream

1 - 2 tablespoons ice water

Directions:
Directions:
1. Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.


2. With blade of rubber spatula, use folding motion to mix sour cream and 1 tablespoon ice water to mixture. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if it will not come together. Shape into ball with hands, then flatten into 4-inch-wide disk. Dust lightly with flour, wrap in plastic, and refrigerate at least 30 minutes before rolling.

Personal Notes:
Personal Notes:
For an 8- or 9-inch single pie shell

 

 

 

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