Has anyone tried the Milk Street pie crust with corn starch and sour cream? seems to solve blind bake nightmares...

I make this pie crust all the time and people have enjoyed it as much as my family. I have share the recipe to countless people and they all love it. O am using this recipe as a base and adding different ingredients to it for so many things sweet and savory.

I'm late to this string, but I tried this recipe this evening and was amazed! Never had a pie pastry so easy to work with, and it was delicious! I'll be using this recipe for good!

I see this was asked a year ago, so I don't know if you're still interested in answers, but . . . I made two batches of this yesterday for Thanksgiving pies. The dough was beautiful, rolled out like a dream, and baked up into the most tender crusts I've ever made. And not greasy at all, which is a critique I see mentioned by someone. This will definitely be my go-to pastry technique from now on.

I enjoy this resize so much that I will be experimenting with it using a mixture of butter and lard and eventually using different kinds of flour.

Yes, I have made that version several times now. It is a wonderful turnout and absolutely easy to work with unlike a conventional pie crust.

Hi YS! I haven't tried that particular recipe so it's hard to say. I do know that Kimball has been known for well-tested recipes. The only feedback I've seen on that particular recipe so far is that it came out mostly good, albeit a bit greasy on the bottom. Hope that helps!

Hi YS, I haven't tried this pie crust, did it work for you? Can you share a recipe? Extra dairy does seem to help in some recipes, like this cream cheese version from Rose Levy Beranbaum: https://food52.com/recipes/60788-rose-levy-beranbaum-s-perfectly-flaky-tender-cream-cheese-pie-crust does