I like to imagine it’s a clock and I need to roll it over every hour-so top down is 12 and 6, left right is 3 and 9, etc. Begin rolling out the dough, rotating the rolling pin as you go. Sprinkle a little more flour over the top. When ready to use, place the crust on a lightly floured, clean work surface or rolling mat.(You can also freeze it up to 1-2 months, depending on your freezer.) *Note: if making a lattice or double crust, make two discs, one slightly larger than the other. Wrap well in plastic wrap and chill at least 1 hour, or up to 2 days. Use the edge of your hand to get smooth sides. Once the dough can stick together, pour out onto a clean surface and gently shape into a 6” disc.If it won’t come together, add another tablespoon of sour cream. Add the sour cream and stir until thoroughly mixed and you can form it into a cohesive ball with your hands (it generally won’t just come together on its own from stirring).If using your hands, squeeze between your thumb and fingers to create long, flat pieces–those are ideal for a flakey crust. Avoid blending the butter too small–you want some bigger bits to create that flakey crust. Again, using a pastry blender, hands, or a food processor, cut/blend in the butter until only pea-sized pieces remain. Using a pastry blender (or your hands or a food processor), cut/blend in the butter until it is a sandy texture. Add about half of the chilled butter to the flour.If your sugar is raw or large-grain (such as organic sugar), you may want to pulse it a few times in a food processor. Blend your flour, sugar, salt, and mix-ins (if using) in a large mixing bowl.Place it in the fridge to keep it very cold until ready to use. First, dice your butter into small cubes (smaller than a sugar cube).optional: 1 tablespoon sugar, for lattice or double crust.optional: 1 egg and/or 1 tablespoon milk, to finish the crust.optional mix-ins: 1 tablespoon lemon zest, 1 teaspoon cinnamon, or 1 tablespoon fresh herbs.
Sour cream pie crust full#
⅓ cup (80g) full fat sour cream (can sub ¼ to ⅓ cup buttermilk).10 tablespoons (147g) unsalted European butter, diced and chilled.¼ teaspoon (2) finely ground sea salt (or ½ teaspoon table salt).
![sour cream pie crust sour cream pie crust](https://images-gmi-pmc.edge-generalmills.com/10a19ff4-4424-461b-814f-2babb20237ed.jpg)
Sour cream pie crust plus#
1 ¼ cups (170g) flour, plus more as needed for rolling out.Yields: one single crust (double recipe for a lattice or double crust) Ingredients*: total time: 1 hour, 45 minutes (plus bake time, varies by recipe).The result is a buttery, flakey crust that doesn’t stress you out! Second, because here’s much less guesswork with how much you need-that’s pretty consistent.
![sour cream pie crust sour cream pie crust](https://fearlessfresh.com/wp-content/uploads/2014/09/blackberry-spiced-sour-cream-pie-2.jpg)
First, because you can knead it a bit to bind it together without overworking it (kneading a water-based dough turns it chewy very quickly). You’re also less likely to overwork the dough when using sour cream. It has a low water content, meaning your crust won’t turn gummy or chewy. Its creaminess adds a delicious texture and subtle tang to the crust. The use of sour cream instead of water surprised me. But doing it in two batches ensures the proper amount stays pea-sized. This second half is only blended until the size of peas, typical of most crusts. And while you are welcome to grate or peel the remaining butter, I find it’s just as effective (and much easier) to simply blend it in with a pastry blender, food processor, or my hands. Blending the first half until a sandy texture means that the flour is now bonded to the fat, preventing it from developing gluten when you add the sour cream. It’s part of why my classic pie crust works so well. Blending the butter in two batches is key to getting the flour coated in butter yet still retaining some larger pieces.