Heirloom Meals: Savoring Yesterday's Traditions Today

Sour Cream Pie Crust

Scott Keough’s Blueberry Custard Pie


1/4 cup plus 2 Tbsp of sour cream

2 Tbsp Water

1 tsp of sugar

3/4 tsp of salt

2 1/2 cups of flour

1/2 cup  butter, chilled

1/2 cup of Lard, chilled (or shortening)


Combine sour cream, water, sugar, and salt in a small bowl.  Cut butter and lard into the flour until it resembles coarse meal.  Add sour cream mixture until dough forms.  Divide dough in half and flatten into 2 discs.  Cover with plastic wrap and refrigerate for an hour.

Once you are ready to bake, follow the instructions for the type of pie you are baking.

Categories: Heirloom Recipes

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