Sour Cream Pie Crust |
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3 cups all-purpose flour
3/4 cup butter or margarine
8 ounces sour cream
Combine ingredients in food processor and mix only until ball first forms, about 10 seconds. Roll out two or three times for pie pan. For baked shell, freeze 10 minutes then bake for 6 minutes at 425 degrees F with shell lined with foil and filled with beans or rice. After 6 minutes, remove foil and bake 8 to 10 minutes. Cool on wire rack.