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Print this Recipe    Quick Sour Cream Pie Crust

Quick Sour Cream Pie-Crust
Makes two 9-inch pie crusts

2 cups flour
1/2 cup sour cream
5 oz butter, room temperature

Combine ingredients to form dough. Separate in half, let rest in
fridge 10 minutes. Roll out into 2 shells.

Works well for fruit and meat pies; add vanilla or almond extract
to recipe for fruit.

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16 of 19 people found the following review helpful:
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THE right EASY pie crust!, September 20, 2006 - 10:27 AM
Reviewer: Marianne Schumaker from Northern California
I saw this recipe years ago in a magazine. I used it to make quiche and pumpking pies for Thanksgiving. What I really liked about this crust is that it was easy to use/manipulate I used a glass and knife to fashion leaves to put around the crust edge of the pumpkin pies. The leaves helped keep the pumpkin custard mix from spilling out when transferring to the oven! I like the fact that this crust browns nicely, and again, you can roll and re-roll the scraps, and the dough does not get tough! I lost my recipe about 15 years ago, and have been searching and searching for it! Thanks for helping me find my FAVORITE pie crust again!

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