Sour Cream Crust

Yield: Two 8" or 9" crusts or one 10" pie shell.


2 cups all-purpose flour
½ teaspoon salt
12 tablespoons ( 1 ½ sticks_ cold butter)
1 egg
2 to 4 tablespoons sour cream

In a large bowl sift flour and salt. Cut the butter into small pieces, drop it on the flour and cut in until the mixture resembles cornmeal. In a small bowl mix the egg and sour cream together with a fork. Add this to the flour mixture and work it quickly until the dough forms a ball.

Divide in half, wrap in plastic and chill for 1 hour.