We'll pass word along to PJ about how to keep her pantry stocked for when 5 o'clock rolls around. We have done some experimenting with using sour cream to add richness and flavor to certain baked goods, like biscuits for example. Typically we use it to replace yogurt or milk in a recipe that could use a little excitement. When it comes to pie dough, we like using sour cream to make more of a flaky, rough-puff-type crust. If you're looking for dramatic puff and distinct layers, you might want to try using a pastry recipe like this one in our Blueberry Hand Pies. Feel free to use the dough to encase whatever tasty filling you're baking. Enjoy! Kye@KAF

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