MILK STREET NO SLUMP PIE CRUST - CHRIS KIMBALL

"<p>Christopher Kimball, founder of Christopher Kimball&rsquo;s Milk Street, spent decades perfecting this recipe for foolproof pie dough that&rsquo;s both tender and easy to work with. &ldquo;We tried to speed up the chilling of the dough by popping it in the freezer,&rdquo; he says, &ldquo;but that didn&rsquo;t give the starch in the dough enough time to get sufficiently hydrated. An hour in the refrigerator was perfect. If we chilled it for more than a few hours, it needed a few minutes on the counter to soften before rolling. Don&rsquo;t be tempted to skip the sour cream. It may seem like a small amount, but it&rsquo;s key for a tender crust.&rdquo;</p>..."