V'ron's Cornmeal Pie Crust

As you know....I do NOT bake...it's best for everybody that way...but my husband DOES so he may be making this piecrust soon. The blueberry pie that V'ron brought, made with this pie crust, when she and Sammy visited was incredible. It was so perfect that I almost have a hard time of thinking of it with anything else but blueberries....and yet we'll have to try some other versions....

Thanks again V'ron! Here is her post that she shared on my facebook wall:

Abouttime I posted that cornmeal crust recipe, eh? This is from "A New WayTo Cook" by Sally Schneider (unlike the Pioneer Woman, I credit mysources). Anyway, I doubled Schneider's recipe because I'm always shortof enough dough, plus, you need to double if you want a 2 crusted pie:

1 1/3 c flour
2/3 c cornmeal (I used fine ground, Schneider suggests mixing coarse vs fine "for the most interesting texture" which I'll try someday)
1 tsp kosher salt
1/2 tsp baking powder
2 tbs brown sugar
8 tbs cold unsalted butter, cut up
6 tbs sour cream

Make like any pie crust in a food processor: process all the drytogether to mix. Then process in the butter until you get a gravellymix. Then dump in the sour cream and process until it just begins tohold together. I had to put in a tbs of ice water. Chill in the fridgefor a bit, then roll out, and bake according to your favorite piefilling recipe.