Best 4 Sour Cream Pie Crust Dough Recipes
Baking and pastries are a pleasure for some, and a hobby for others. Pie is one of the most classic desserts or snacks served with coffee or tea. It can be easily made at home, but there are some tricks to succeeding in the perfect pie crust. One of those secrets is the sour cream crust. This pie crust dough is one of the easiest recipes to make, yet, it is incredibly flavorful and incorporates quite well with many fillings. Unlike traditional pie crusts which are usually dry, crumbly, or bland, the sour cream pie crust is rich, moist, tender, and buttery. In this article, we will introduce you to the best sour cream pie recipes and guide you on how to use the recipe to make delicious pies at home.
Let's cook with our recipes!
NO FAIL, SOUR CREAM PIE CRUST
Steps:
- Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and let it sit on the counter to take the chill off (don't soften the butter, just let it sit out for couple minutes when you take it out of the fridge).
Nutrition Facts : Calories 2893 kcal, Carbohydrate 227 g, Cholesterol 552 mg, Fiber 8 g, Protein 34 g, SaturatedFat 126 g, Sodium 2392 mg, Sugar 13 g, Fat 207 g, ServingSize Makes dough for 2 single crusts, or 1 double crust, UnsaturatedFat 0 g
SOUR CREAM PIE CRUST
Make and share this Sour Cream Pie Crust recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 15m
Yield 2 single crusts
Number Of Ingredients 5
Steps:
- In a large bowl sift together flour and salt.
- Cut in the butter until mixture resembles cornmeal.
- In a small bowl mix the egg and sour cream together.
- Add this to the flour mixture and work it in quickly until dough forms a ball.
- Divide in half, wrap in plastic and chill for 1 hour.
SOUR CREAM PIE CRUST DOUGH
my most favourite pie crust recipe. I always have some on hand in the freezer to make pie-making even faster and easier.
Provided by evelynathens
Categories Dessert
Time 5m
Yield 2 9inch pie crusts
Number Of Ingredients 8
Steps:
- Combine sour cream, water, sugar and salt in small bowl.
- Combine both flours in large bowl.
- Cut in butter and shortening with fingers until it resembles coarse meal.
- Add sour cream and stir just until dough forms.
- Turn out onto lightly-floured surface.
- Divide in half.
- Form each half into ball and flatten into disk.
- Wrap each disk in plastic.
- Refrigerate 1 hour.
- (can be prepared up to 1 month ahead and frozen. Defrost before using.).
Nutrition Facts : Calories 1519, Fat 106.3, SaturatedFat 49.7, Cholesterol 137.8, Sodium 1221.5, Carbohydrate 124.3, Fiber 4.1, Sugar 2.6, Protein 17.6
SOUR CREAM PASTRY DOUGH
Steps:
- Cut butter into 1/2-inch cubes.
- To blend by hand:
- In a bowl with your fingertips or a pastry blender blend together flour, butter, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Stir in sour cream with a fork just until incorporated. Drizzle 4 tablespoons ice water over mixture and gently stir just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, stirring until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
- To blend in a food processor:
- In a food processor pulse together flour, butter, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add sour cream and pulse just until incorporated. Drizzle 4 tablespoons water over mixture and pulse just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, pulsing until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
- To form dough after blending by either method:
- Turn mixture out onto a work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the pie crust will be. Use unsalted butter, fresh sour cream, and all-purpose flour.
- Keep the ingredients cold: Cold ingredients will result in a flakier pie crust. Keep the butter and sour cream in the refrigerator until you're ready to use them.
- Work quickly: The more you handle the dough, the more gluten will develop and the tougher the pie crust will be. Work quickly to combine the ingredients and avoid overworking the dough.
- Chill the dough before rolling: Chilling the dough will make it easier to roll and prevent it from sticking to the counter. Chill the dough for at least 30 minutes before rolling it out.
- Use a light touch when rolling the dough: Roll the dough out gently to avoid tearing it. Use a rolling pin that is slightly floured to prevent the dough from sticking.
- Trim the edges of the dough: Trim the edges of the dough to make a neat and even circle. This will help the pie crust to bake evenly.
- Crimp the edges of the dough: Crimping the edges of the dough will help to seal the pie crust and prevent it from cracking during baking. Use a fork or your fingers to crimp the edges of the dough.
Conclusion:
Sour cream pie crust dough is a delicious and easy-to-make alternative to traditional pie crust dough. It is flaky, tender, and has a slightly tangy flavor. This type of pie crust is perfect for fruit pies, cream pies, and quiches. With a few simple tips, you can make a perfect sour cream pie crust every time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #preparation #pies-and-tarts #desserts #crusts-pastry-dough-2 #dietary #number-of-servings
You'll also love