Sour Cream Pie Crust
- 3 cups all-purpose flour
- 3/4 cup butter or margarine
- 8 ounces sour cream
- Combine ingredients in food processor and mix only until ball first
forms, about 10 seconds.
- Roll out two or three times for pie pan.
- For baked shell, freeze 10 minutes then bake for 6 minutes at 425
degrees F with shell lined with foil and filled with beans or rice.
- After 6 minutes, remove foil and bake 8 to 10 minutes.
- Cool on wire