Sally Schneider is the founder of The Improvised Life, a lifestyle blog that inspires you to devise, invent, create, make it up as you go along, from design and cooking to cultivating the creative spirit. It's been called a "zeitgeist-perfect website." She is a regular contributor to public radio's The Splendid Table and the author of the best-selling cookbooks The Improvisational Cookand A New Way to Cook, which was recently named one of the best books of the decade by The Guardian. She has won numerous awards, including four James Beard awards, for her books and magazine writing.
Sally has worked as a journalist, editor, stylist, lecturer, restaurant chef, teacher, and small-space consultant, and once wrangled 600 live snails for the photographer Irving Penn. Her varied work has been the laboratory for the themes she writes and lectures about: improvising as an essential operating principle; cultivating resourcefulness and your inner artist; design, style, and food; and anything that is cost-effective, resourceful, and outside the box.
This is an easy to make crust that is flaky, tender and buttery. Some of the usual butter has been replaced with sour cream, which makes the dough easier to work and increases the tenderness and richness of the crust.
This method works for many kinds of fruit including plums, apricots, peaches and extremely soft, skinless fruits like bananas, figs or strawberries, which need no water at all. Combine them with a fruit sauce or filling, or serve with vanilla ice cream.