All-butter single-crust pie dough for custard pies from Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Smokeydoke on February 25, 2017

    My favorite pie crust so far. I love the taste and I used half water, half vodka to help it along. It wasn't hard to work with, probably due to the sour cream.

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