Atk sour cream pie dough

Tender not flaky and has a tang. Savory pie dough?

12 T unsalted butter cut into ½ inch cubes and chilled

2 ½ c ap flour

1 ½ tsp salt

1 large egg, beaten

½ c sour cream

Add beaten egg to sour cream and stir to combine. Set aside

Add flour to food processor along with salt. Add chilled butter and pulse 10 times to get pea-sized bits.

Add ½ sour cream mixture and pulse 5 x to combine. Add remainder and pulse 10x until the mixture comes together. There will be wet spots

Knead lightly to create the dough. Split in half with a bench scraper and form into disks. Chill 1 hour or up to 2 days, or freeze for 2 months.

Makes 2 9” pie doughs (12” circle)

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