Monday, July 1, 2013

SOUR CREAM PIE PASTRY

Note: I have had this recipe for a few years.  I believe it was originally from a Southern Living magazine.  This makes enough for 1 9-inch deep dish pie shell.

1 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1/2 cup sour cream

In a bowl, stir together the flour, baking powder, and salt.

Using a pastry blender or two knives, cut the shortening into the flour mixture until mixture resembles small peas.  Add the sour cream, stirring with a fork until combined.

Gently gather the dough into a flat disc and wrap in plastic wrap.

Chill dough at least 1 but up to 24 hours.

Roll out on a lightly floured surface.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.