SOUR CREAM PASTRY
Another old family recipe. Very easy to handle, this dough never gets tough, even if you re-roll it. It was the first I learned. Really good in savory pies. Hint: reroll scraps, cut into 2" squares, add a bit of jam, fold over and bake 10-12 minutes. UPDATE 7/10/2010 In response to a reviewer: For best results, you must sift the flour before measuring, chill the shortening well, use full fat sour cream and chill the dough as directed.
Provided by Deb Wolf
Categories Breads
Time 10m
Yield 2 pie crusts, 8-16 serving(s)
Number Of Ingredients 6
Steps:
- Pulse flour, salt and baking powder in food processor.
- Add shortening. Pulse until mixture resembles coarse meal.
- Stir together sour cream and egg; pour all at once into flour and pulse until it just comes together.
- Dump out onto wax paper. Gather into a disk, wrap in the wax paper and chill at least 20 minutes.
- Cut into two pieces, rewrap one and return it to the refrigerator.
- Roll on a lightly floured surface.
- Fill and bake according to filling recipe.
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Pronay Bardhan
[email protected]I'm not much of a baker, but this recipe was so easy to follow. The crust was delicious and flaky.
LEKTRIC GAMER
[email protected]This is the best pie crust recipe I've ever tried. It's so simple to make, and it always turns out perfect.
Dili Leste
[email protected]I've made this crust several times now, and it's always been a hit. My friends and family love it!
Franciosi Funhouse
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of sour cream, but I'm so glad I did. The crust was amazing! It was flaky and flavorful, and it paired perfectly with my apple filling.
OMONEFE TIMOTHY
[email protected]This is my new go-to pie crust recipe. It's so versatile and always turns out great.
Solange Lopez
[email protected]This recipe was so easy to follow, and the crust turned out perfectly. I used it to make a quiche, and it was a huge hit with my family.
Chris Wyckoff
[email protected]I have been looking for a foolproof pie crust recipe for years, and I finally found it with this sour cream pastry. The crust was flaky and tender, and it held up perfectly to my fruit filling. I will definitely be making this crust again and again!