Plum Pie in a Sour Cream Crust
Prep time: 
Cook time: 
Total time: 
Serves: 6
For the crust:
  • 1 c. (2 sticks) (8 oz.) softened butter
  • 1 c. sour cream
  • 2 c. flour
  • 1 egg white
  • sugar
For the filling:
  • 2 lbs plums, pits removed and sliced (do this over a bowl so you can catch the juice)
  • 1 c. sugar (more or less, depending on sweetness of plums)
  • zest of 1 lemon
  • ¼ c. cornstarch
Make the dough:
  1. Mix butter and sour cream into flour until thoroughly blended. Form into two discs and chill overnight or until firm.
To make filling:
  1. Combine all filling ingredients. Toss until combined.
To assemble pie:
  1. Preheat oven to 375.
  2. Roll out one disc of chilled dough on a floured surface (for rolling out instructions, see here but you don't really need to use the parchment paper with this dough) to about ¼ inch thick, and line 9" pie pan with the crust. Brush inside of pie crust with beaten egg white.
  3. Roll out second disc, cut into strips to make a lattice. Fill the pie with the filling (see below), and arrange the strips to form a lattice. Roll edges to form a rim, pinch together, brush the top with egg white, sprinkle sugar over the crust and bake at 375 degrees for 1 hour.
  4. Update! Upon making again, I found that this pie works best if a) you roll the dough on the thick side (1/4 inch or so); b) you brush the bottom crust with egg white before adding the plums and c) you bake with a lattice top.
Recipe by The Domestic Front at