Heirloom Meals: Savoring Yesterday's Traditions Today

Sour Cream Pie Crust

Scott Keough’s Blueberry Custard Pie


  • 1/4 cup + 2 Tbsp sour cream
  • 2 Tbsp Water
  • 1 tsp sugar
  • 2 1/2 cups flour
  • 3/4 tsp salt
  • 1/2 cup butter, chilled
  • 1/2 cup lard, chilled (Shortening)


  1. Combine sour cream, water, sugar, and salt in a small bowl.
  2. Cut butter and lard into the flour until it resembles coarse meal.
  3. Add sour cream mixture until dough forms.
  4. Divide dough in half and flatten into 2 discs.
  5. Cover with plastic wrap and refrigerate for an hour.
  6. Once you are ready to bake, follow the instructions for the type of pie you are baking.
  • Prep time: 15 minutes
  • Total time: 15 minutes

Yield: enough dough for two crusts

Categories: Heirloom Recipes

Tags: pie crust, heirloom recipe, heirloom meals, dessert, carole murko