A flaky, foolproof pie pastry for any fruit pie.

Ingredients

• 2 1/2 cup flour
• 1/4 tsp salt
• 3 tbsp sugar (do not use for non fruit pies)
• 1 cup butter
• 1/2 cup Crisco
• 1/3 cup cream cheese
• 1 egg, beaten (take out 1/3 for glazing the top of the pie)
• 4 tbsp sour cream or yogurt

Steps

1. Chill butter, Crisco and cream cheese, slice into tbsp size portions.
2. Combine in food processor flour, salt and sugar.
3. Pulse in the butter/cheese mixture till pea size pieces or cut in with pastry cutter or fingers.
4. Mix together egg and sour cream.
5. Add to flour/butter mixture and pulse/combine till it comes to a ball. Don’t over process.
6. Make dough into a disk and wrap in plastic wrap.
7. Chill x 1 hr.
8. Roll out into correct sizes.
9. Place in pie plate sprayed with oil.
10. Chill in pie plate till filling ready.
11. Put filling in pie crust and top.
12. Glaze with left over egg.
13. Cook at 375 degrees.
14. Cover edges with foil and top if it gets too brown.