Eating Wells Pumpkin Pie Crust Recipes

Steps:

• Whisk the flours, sugar and salt in a large bowl.
• With your fingers, quickly rub butter into the dry ingredients until the pieces are smaller in size but still visible.
• Add sour cream and oil and toss with a fork to combine.
• Sprinkle water over the mixture and toss with a fork until evenly moist.
• Knead the dough in the bowl a few times -- the mixture will still be a little crumbly. Turn onto a lightly floured surface and knead a few more times, until the dough just holds together.
• Shape into a circle approximately 5 inches around, wrap in plastic, and refrigerate for 1 hour.
• Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly.
• Roll between sheets of parchment or wax paper into a 13-inch circle.
• Peel off the top sheet and invert the dough into a 9-inch pie pan.
• Peel off the remaining paper.
• Trim the crust so it overhangs the edge of the pan evenly (you can use kitchen shears or a butter knife).
• Tuck the overhanging crust under, forming a double-thick edge.
• Using your fingers, flute the edge.
• Proceed with your favourite pumpkin pie recipe.