Preparing a good pie crust has become a something of a lost art. However, the recipe here for a sour cream pie crust changes that. It is trouble free, works with any filling, is easy to make, and can be prepared a month ahead and stored in the freezer.
1. First comes the flour. Using two kinds of cake and all purpose flour creates an appropriate balance. The light flour imparts flakiness, and a short crumb, and the sturdier flour provides a solid body and shape.
2. Next to consider are the butter and the shortening. Nothing contributes a better flavor or baking aroma than butter. It also helps brown the crust nicely. Vegetable shortening is, however, also necessary for the tender flakiness that is the hallmark of excellent pastry. The combination guarantees superb results.
3. Sour cream is another flavor enhancer and is the secret to a tender pie crust. Since it is acidic, it inhabits the formation of gluten, which makes the pastry tough.
4. Sugar and salt round out this ensemble of ingredients and lend flavor and color. Together the bring out the simple pastry taste, and the sugar also has caramelizing properties that gives a crust golden color.