Foolproof single-crust pie dough from Christopher Kimball’s Milk Street Magazine, Fall 2016: Charter Issue (page 16)

  • sour cream
  • all-purpose flour
  • salted butter

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

  • chawkins on July 21, 2020

    Not too happy with the result of this pie crust. It tasted fine, very buttery and flaky but it slumped and puffed up slightly after the pie weights were removed. It did not help that I made this on the hottest day of the year.

  • twoyolks on March 16, 2017

    As a pie crust, the crust didn't collapse as much as other pie or tart crusts tend to. It did, however, sag more than I would like. I also found the flavor of the crust to be different than other crusts.

  • kdante on March 07, 2017

    It really does work!

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