Peach Pie & Sour Cream Pie Crust Recipes

Alright, I figured I'd make it a little easier & just put both recipes right here for ya.

Sour Cream Pie Crust
.3 c. flour
.1/4 c. sugar
.2/3 tsp. salt
.1/3 c. butter (room temp)
.1/3 c. sour cream
.3 Tbs. + 1 tsp. oil
.1/4-1/3 c. water

1. Combine first 3 ingredients, cut in butter
2. Add sour cream & oil, knead
3. Sprinkle in water & knead until dough forms
4. Break into 2 medium circles, wrap in plastic wrap & chill 1 hour
5. Roll dough into 2 pie crusts & fill with desired pie filling
 

Fresh Peach Pie:
.5 c. peaches, peeled & sliced (I used 10 peaches that I had)
.3/4 c. sugar (I probably added 1 c.)
.1-2 Tbs. flour
.1 tsp. cinnamon
.Lemon juice from 1/2 lemon (didn't have a lemon...so I used a lime)
.2 pie crusts
.1 Tbs. butter or 1 egg, whisked
.2 tsp. sugar
.1/2 tsp. cinnamon
..
1. Combine first 5 ingredients, stir & let sit for 15 minutes
2. Place first pie crust in 9" tin, pour in peaches
3. Top with second pie crust (or do a lattice or whatever fancies you), pinch edges to seal
4. Brush butter or egg on top and sprinkle with sugar
5. Bake @ 400 for 45-50 minutes, until bubbly and crust is golden
*Check on it every so often and if the crust is starting to brown, just cover with foil (I usually cover my edges until the last 10-15 minutes).

And just for a helpful sidebar in case you're wondering... these are my go to items for baking

[Tubs: Rubbermaid]
[Rolling Pin: Sppons "N Spice]
[Measuring Cups & Recipe Holder: World Market]
[Decorative Pie Plate: The Pioneer Woman (sold at Walmart)]
[Clear Pie Plate: Target]
[Mixing Bowls: Costco]
[Butter Dish: Walmart]