Sour Cream Crust (makes 2 crusts)
2 cups all purpose flour
1 teaspoon of salt
2 teaspoons of sugar
2 sticks unsalted butter cubed
1/2 cup sour cream full fat
Cut the butter into cubes.
In a large bowl, vigorously whisk together the flour, salt (omit if using salted butter), and sugar (if using).
Work the butter into the flour with your hands. Work the butter into the dough until you have what resembles a coarse meal with some flattened chunks of butter.
Add the sour cream to the flour butter mixture. Use a fork to incorporate into the mixture.
Use your hands to gather the pastry dough together into a large ball. Use a knife to cut the ball in half. Form into two disks.
Sprinkle all over with a little flour. Wrap tightly with plastic wrap. Chill in the refrigerator for an hour or up to a day ahead.
After the dough has been sitting in the fridge for an hour, remove it and let it sit for 5-10 minutes at room temperature to become more malleable before rolling out.
Roll out. Fill your pie, and bake your pie at 350 for about 30-40 minutes until your pie is turning golden and flaky.
Turkey Pot Pie Filling Recipe:
2 tablespoons unsalted butter
2 cloves garlic, minced
1 small onion, diced
2/3 cup frozen corn kernels
1/2 cup frozen diced local carrots
1/2 cup local celery, diced
1/3 cup all-purpose flour
1 cup chicken broth
3/4 cup local Kilgus milk/half and half
1 teaspoon local fresh thyme leaves
1 teaspoon local fresh rosemary minced
Kosher salt and freshly ground black pepper
2 cups chopped leftover local Thanksgiving turkey
2 pie sourcream pie crusts, rolled out.
Preheat oven to 350 degrees F.
To make the filling, melt butter in a large skillet over medium high heat. Add garlic, onion until onions become translucent, about 2 minutes. Add carrots and celery, and then corn and cook, stirring occasionally, Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, milk, thyme rosemary, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in turkey; season with salt and pepper, to taste.
Divide the filling evenly into the ramekins or in one large pie tin. Top with rolled out pie crust and gently cut 4 vents in the top of the crust.
Place into oven and bake until the crust is golden brown, about 20-30 minutes. Let cool 5 minutes before serving.