INGREDIENTS

INSTRUCTIONS

In a bowl, mix flour, instant flour, salt. Toss the butter in the flour
mixture to coat. Place in the freezer for 10 minutes. Dump the flour-butter
mixture on the counter and roll over it with a large rolling pin to flatten
butter lumps. Scrape together and roll over again. Repeat one more time,
then scrape back into the bowl and place in the freezer for 5 minutes. Dump
onto the counter and roll and scrape together three more times. Place in
the freezer for 10 minutes, then gently fold in sour cream. The dough
should be moist enough to hold together in a ball. Add 1 to 2 tablespoons
milk if needed. Shape into a ball, cover with plastic wrap, and refrigerate
for at least 30 minutes before dividing in half and rolling out. This is
enough for two single or one double 9-inch crust. To prebake, lightly flour
the counter and place the disk of dough on the counter. Sprinkle lightly
with flour and roll out evenly, placing the rolling pin in the center of
the dough dish, rolling forward and bake, rotating the dough 45 degrees,
and rolling again. Fold the dough in half, then in half again. Place the
dough in the pie pan, unfold, and trim. Cover it with parchment or foil and
fill the covered crust with weights to hold it down. Bake 15 minutes in the
center of a preheated 400 degree oven. Remove parchment and weights. Cover
the edges with foil if they are browning fast. Bake 5 more minutes. Brush
with the glaze, and bake 4 to 5 minutes more.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Shirley O.
Corriher, "Cookwise" From the TV FOOD NETWORK - (Show # CL-9122 broadcast
05-05-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-12-1998
Recipe by: Shirley O. Corriher
Converted by MM_Buster v2.0l.

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