sour cream - lemon pie with a butter crust.

ok, what? it's snowing. SNOWING. in oregon. right now...in march. the weather has been so bipolar lately, i'm totally freaked out, like everyone else.
anyway.
my wonderful, sweet, handsome husband is never really super into the sweet things that i make from time to time. the normal stuff like cookies, brownies, cakes, he's all "meh..."
so his birthday is coming up, and i asked him what i could make that he would really enjoy, and that would be a challenge for me/out of the normal realm. it was a delicious pie, if i do say so.
here's what you need:

CRUST:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup butter, chilled and diced
• 1/4 cup ice water

(from all recipes)

in your stand mixer (or hand-held) or just using a bowl and spoon, mix up the flour and salt. cut in the butter until the mixture is in tiny crumbs.

stir in the ice water, one tablespoon at a time, until you've got a ball'o'dough. then cover in plastic wrap and put in the refrigerator for 4 hours, or overnight

to make the crust super flaky, i rip the dough apart after rolling it out
and layer the pieces. cover the crust with foil and bake at 450 for 8 minutes. remove foil, and cook for another 5-7 minutes, and cool.
you want the crust to be super light, because this pie isn't hearty - it's delicate, and needs a chewier, mild crust.

PIE FILLING:

1 cup sugar
1 cup milk
3 tablespoons cornstarch
1/2 cup fresh lemon juice
1 tablespoon fresh lemon zest
3 egg yolks, beaten
1/4 cup butter, cubed
1 cup sour cream
1 cup heavy whipping cream, whipped
(from taste of home)

combine the sugar and cornstarch in a large saucepan. slowly stir in lemon juice and milk, then egg yolks and lemon zest. stir constantly, over medium heat, until mixture is thickened.  remove from heat, stir in the butter and let the mixture cool to room temperature. stir in sour cream and get out your ready pie shell. pour it in, and top with the freshly whipped cream. make sure to refrigerate! eat eventually continually!