I made mine in a food processor – super easy and turned out great! Send Text Message. So as far as subbing with heavy cream, if you were to do so with also having at least a teaspoon of vinegar in the mix, that might work. I would cut back the time. This is fail proof! I’ve been a self teaching myself to make pie for the last 2 years using this recipe, it is awesome! And doubling does not mean double the number of crusts. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist. This pie crust was easy to make and tastes amazing. The dough can stay in the refrigerator overnight or up to 2 days and frozen up to a month. I made little shapes like stars out of extra dough edge trimmings then applied these to top of crust and I now feel like Martha Stewart. Cover and let stand for 5 minutes. Dough should be soft and slightly oily - should not stick to your fingers. Divide chilled dough into thirds and turn onto floured surface; roll each portion into 15x12 inch rectangle. Will definitely make again. Work the butter into the dough until you have what resembles a coarse meal with some flattened chunks of butter. 9 %. I read the recipe carefully several times and followed it exactly. Total Carbohydrate This came out great. Elise is dedicated to helping home cooks be successful in the kitchen. Use a knife to cut the ball in half. https://fabulesslyfrugal.com/recipes/sour-cream-sugar-cookies https://www.crunchycreamysweet.com/2-ingredient-pizza-dough-recipe Mix together the eggs, sour cream, and vanilla in a separate bowl. So good to hear, Sascha! Turn the dough into the prepared bowl, smoothing the top with lightly floured hands. Wrap dough and chill in the refrigerator 1 hour or until firm. Mix in the yeast mixture until incorporated, then stir in the sour cream to make a soft but not sticky dough. (Dough … If you find that after a few minutes of kneading the dough is still dry, add a tablespoon of sour cream; if the dough is too sticky add a tablespoon of flour. https://www.allrecipes.com/recipe/245594/sour-cream-dough-for-pierogi Sour cream is mixed into the dough … It turned out great on top but not crispy enough on the bottom. Add the sour cream mixture to the flour along with the dissolved yeast, and mix on low until a rough dough is formed. It made me worry a bit, but at the end the dough was easy to work with and the pie itself looked and tasted wonderful, just as promised. I found my dough was too dry to form a ball so I just added a couple of tbsps. Easy. Irrespective, this is an excellent recipe (of course – and also simple) and I recommend it to anyone who loves a good crust pie. of sour cream to get the right consistency. Stir in the sour cream; the dough won't be cohesive. The biggest issue with flour-based pie crusts is toughness. Whisk together the flour, salt, and baking powder. Shape the dough into a ball. Cut the dough … Dough for Sour Cream Crescent Rolls may be baked in other shapes such as cloverleaf and pan rolls. Used this crust for pumpkin and pecan pies. Let filling … Brush the top lightly with a small amount of softened butter. Lol. The dough of these sour cream yeast rolls is make ahead (8 hours ahead) so you won’t be stuck in your kitchen for three straight hours putting these together, and the dough is so forgiving. Hi Tamala, were you blind baking a crust and it got too brown at 60 minutes? Spoon the dough out onto a parchment-lined baking sheet and press each cookie flat with the bottom of a glass dipped in sugar. I will absolutely make this again and again! Thank you for sharing all your wonderful tips! Wrap the dough … Cover and let rise for 45-60 minutes at room temperature. ***For later use: cover with plastic wrap and refrigerate for up to 3 days. Chill in the refrigerator for an hour or up to a day ahead. However, can this crust be made in a food processor? In a large mixing bowl stir together 1 cup of the flour and the yeast. Turkey pot pie with homemade gravy with star and a crescent moon pattern, and a couple of hearts. Email. I followed the recipe closely and for me the dough was too wet so I had to keep adding flour in total around at least half a cup extra. Toughness develops when protein strands in gluten form when the flour and water come together. I love crushing the butter with a fist to create flakes of butter. I get compliments on it no matter what I use it for - cinnamon buns, filled braids, yeasted coffee cakes, whatever you can imagine. When you add sour cream, you add moisture that is surrounded by fat. On low speed, gradually add half the flour and then the salt. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. To roll out, sprinkle a clean, flat surface with flour. You may need to add a little flour to make it handle-able but add as little as possible or else the dough will become tough. Fold dough in thirds again, forming a thick piece about 3x6 inches. Also, next time, try checking the doneness a little earlier, just to be safe. Dough will be soft and sticky. I was a total crust novice and I feel brilliant whenever I use this recipe. Your comment may need to be approved before it will appear on the site. I am wondering if I could modify this recipe to make a chocolate pie crust? 2 Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Put the flour and salt in a 3-quart bowl, and stir to blend. 2) Working the dough into two disks. Roll out to 12 to 14 inches wide, to an even thickness. Fold the dough crosswise into thirds, forming a 6x9-inch rectangle. Hi Brian, I think a few tablespoons of cocoa might be enough, but you’d want to add some more sugar, too. More. In the bowl of an electric mixer fitted with the paddle attachment, mix the 3 cups of flour, remaining 3 tablespoons of sugar, and the salt. Outstanding results! It’s the acidity that helps works wonders with this crust. Elise is a graduate of Stanford University, and lives in Sacramento, California. Mash until smooth. (See our instructions for blind baking a pie crust.). If it still feels too stiff to roll out, hold your hands around the edges to soften. This pie crust recipe is difficult to pre-bake. If the dough is dry, add more water 1 tablespoon at a time, until it's moist and springy. Crusts made with water are dependent on weather conditions, humidity, temperature, etc. “If you don’t have sour cream you can use full fat plain yogurt for a similar effect.”. 5 Form dough into disks, refrigerate: Use your hands to gather the pastry dough together into a large ball. In a regular butter crust recipe you can sub some of the water you are adding with plain vinegar, and that will help the crust too. To make ahead, form a disk with the dough as flat as possible and wrap well with plastic wrap. Advertisement. I’m not kidding. In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of ... together. The process of making sour cream dough empanadas is the same I made with the yeast-risen dough. Please try again later. … If you want to freeze for future use, wrap again, this time with aluminum foil and freeze (leave in refrigerator overnight to thaw before using). I made an apple pie and used the apple pie recipe from here as well. The ratio of fat to flour is pretty high in this recipe, which can make it tricky to roll. That said, I have successfully pre-baked this crust by fluting the edges of the dough extra high above the edges of the pie pan, freezing the crust for at least 30 minutes first, lining it with heavy foil, filling it all of the way with white granulated sugar, then baking it at 350°F for 50 minutes. Add the slightly firm butter and continue to mix until meal-size crumbs form, about 2 to 4 minutes depending upon the temperature of the butter. This ingredients yields one of the flakiest, best tasting pie crusts … My blind baking instructions call for freezing the crust first for 30 minutes, lining the crust with heavy foil, filling with sugar, and baking at 350F for 50 minutes. The buns are quite fluffy and very moist, I actually reduced the sour cream by 1/4 cup because the dough was too wet with 1 full cup of sour cream. It was very easy, too. Do you know whether either of these could have caused this to happen? Add sour cream as needed to form a very moist and wet dough. I’ll admit to being skeptical when I saw sour cream as an ingredient, but it was great! Mix until a sticky, batter-like dough that … This was my first attempt at pastry crust for a scratch cherry pie. Add flour 1 cup at a time, mixing well after each addition. It goes especially well with meat-less fillings, such as ‘Ruskie’ Potato & Cheese. And a semi structured rustic chicken pot pie sounds splendid. Thank you! I had to add a Tablespoon or so of water as it was too dry to form a ball/ disk. Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and let it sit on the … I’ve been baking pies for a lot of years. I have only ever made it by hand.” If you do make it by food processor, we’d love to hear how it goes! 28.7 g Tip: it will take a while for the dough to come together, but don’t worry, keep working with it. Mix until the dough comes together. Stir briefly with a fork, cover and let stand for 2 to 3 minutes or until bubbly. Instead of worrying over adding exact amount of ice water, you’re going to simply add sour cream to this recipe. Whether you use the dough for a galette or a double crust pie, it will be prettier with a light egg wash. Just whisk one egg in a small bowl, add a teaspoon of water, and brush lightly over the exposed crust with a pastry brush, right before baking. Hi – This pie crust worked really well for me. Let us know how it goes if you make it that way! Thanks for the tip, Naiomi! Read more about our affiliate linking policy. I used this recipe to make a semi structured rustic chicken pot pie and had great results! In the bowl of an electric mixer fitted with the paddle attachment, mix the 3 cups of flour, remaining … Never made pie crust. Holy deliciousness! I made this recipe and modified by adding 1/2 cup of sourdough starter and about another 1/2 cup of flour. It is flaky, it is buttery, it is un-fussy, and it needs no difficult-to-clean equipment, just your clean hands and a large bowl. Amazing! Place the three strudels seam side down on a baking sheet or in a large baking dish. Knead ... you fill the pierogis, put 5 qt. Spoon filling evenly onto each piece of dough and spread to within 1 inch of edges. Hi Allison, according to Elise, yes! My mother, the pastry queen, was asking for “my secret”. Hi Frank, thank you for your comment! 3 Work the butter into the flour with your hands: Sprinkled the cubes of butter over the flour. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours. Return potatoes to the pot and add grated cheese and sautéed onion. Form into two disks. Hi Tamala, it could be your oven is running hot. Dissolve 1 tbsp sugar in the warm water in a small bowl. Leave most of the butter in large, pea-sized pieces. Perfect. Pull up a chair! Adding more flour will make the cookie dry with a floury taste. Stir in the sour cream with a fork. This buttery pie and pastry crust is our favorite, anyone can make! Sprinkle all over with a little flour. To thaw, let it gently thaw overnight in the refrigerator rather than at room temperature. Sour cream! I’m not sure it changed the crust much but it was a good way to use up may sourdough discard. a large bowl with an electric mixer, beat butter and sugar on high until creamy. Thank you for this recipe! You can use this pastry dough for unstructured rustic pies or galettes, or single or double crusted traditional pies. The best thing about this sour cream cookie dough is it doesn't require chilling. Good luck! It can also be used for a savory pot pie. As you work the dough into disks, it should end up smooth, having the consistency of Play-Doh. Also make sure you leave a lot of hang (if you think you have too much, you don’t) it does shrink a lot! Turn the mixture back onto the counter and roll and scrape it together three more times. No blind baking is needed. As you roll the dough, check to make sure the bottom is not sticking. Takes effort and time, but the end result is those flakes of butter between thin layers of flour, producing the desired flakiness. I hope you were able to use that crust, still, even if it was on the brown side! I use both a German and French recipe for savory doughs with completely soft butter, one uses sour cream as this one does, the other water. An important element to this pie dough is the acidity in the sour cream. Please do not use our photos without prior written permission. Both the fat in the butter and the fat in the sour cream help keep water molecules away from protein molecules, resulting in a more tender pie crust. Hi Ruby, here’s what Elise says: “I recall at least one commenter here has made this in a food processor. I sometimes use maple extract or orange extract instead of vanilla to match the filling. Turn the dough onto a well-floured surface. Scatter the butter slices over the flour, and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs. I will agree with others that you have to had a tablespoon or two more of sour cream. The dough ratio is 1 cup flour: 1 stick butter: 1/4 cup sour cream: 1/2 teaspoon salt: 1 teaspoon sugar. You can toss this dough around all day and it still comes out tender and delicious! This was the first time I made apple pie. Thank you! I’ve made it many times and it’s always perfect. To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs. If you don’t have sour cream you can use full fat plain yogurt for a similar effect. Less flour means a more tender and flavorful cookie. Be gone tough pie crusts! Thanks for waiting. It will last in the freezer for up to 3 months. Add the butter, working it in to make a coarse/crumbly mixture. The sugar will help prevent the dough … 2 Whisk together flour, salt, sugar: In a large bowl, vigorously whisk together the flour, salt (omit if using salted butter), and sugar (if using). You can actually do this with quite soft butter and still get a very flaky crust, as long as you don’t over-work the dough. Add baking soda, baking powder and flour and beat on low until combined Love it!! No machine required. Because the dough has less flour, it will require refrigeration. Pierogi Dough with Sour Cream goes well with any kind of stuffing. Hello! I got discouraged about pre-cooking this dough for 50 min before baking a pumpkin pie for another 50 minutes but finally I should have taken your advice and pre-baked. water ... out the pierogi dough. Hi Elise. Did you know you can save this recipe and order the ingredients for. The pie crust is as you say, no fail. I’ve never made a pie crust before and had lots of anxiety about it. If the dough is sticky, add more flo Where I am is hard to come by sour cream. on Amazon. The recipe comes from my friend, former Zuni Cafe chef Kathi Riley, who has been using it as her go-to pastry crust recipe for 25 years and who graciously shared it with me to share with you. My first time making pies and this crust was great. I used one-17.6 ounce tub of Greek … The pastry will appear dry because the sour cream is thick and does not disperse easily. I am grateful to “Brent” below, who’s comment about moisture levels helped me. This recipe was a joy to make, and so super easy! Flaky and delicious. How much coco powder would you recommend and should I reduce any of the flour to replace with coco powder? Can I sub it with full fat yogurt? If it’s at all dry or crumbly, add more sour cream (or Greek yogurt) until it comes together. The same dough can be used for ‘Uszka’ (tiny … Sprinkle the yeast over the water. As for making a chocolate pie crust with this recipe, that sounds like a great idea, though one I haven’t tried, so don’t know what to tell you about the proportions. 3 Preheat oven to 400 degrees F. Mix butter, sour cream and salt. By rubbing the flour initially with butter, you coat the flour protein molecules in fat. I hath found the holy grail of pastry doughs. You can make and refrigerate it one day ahead, no more than two days ahead of use. Place it in the freezer for another 10 minutes, then remove the bowl from the freezer and gently fold in the sour cream. We all felt the sour cream added a depth of flavor in addition to making the crust perfectly flakey. To freeze the dough, wrap tightly in plastic wrap and then wrap tightly with aluminum foil. I make my own cream using a Bel cream maker, and can control the butterfat content and would love to be able to use the cream I made myself. Sour cream. Sorry, our subscription service is unavailable. Also, I bake in the middle of the oven. I like to use an oven thermometer to double check the temperature–many ovens are off by 25 degrees or so. Reviews … When making it I had a small issue with the measurements. It was moist, flaky and delicious! If you are making a 10-inch pie, use 2 1/2 cups flour, 2 1/2 sticks (10 ounces, 1 1/4 cup) butter, 1/2 cup plus 2 Tbsp sour cream for a double crust, or 1 1/4 cups flour, 1 1/4 sticks (5 ounces) butter, 1/4 cup plus 1 Tbsp sour cream for a single crust. This pie dough works a little differently than classic pie dough: You can easily make ahead and refrigerate or freeze this pie dough. These are the amounts for a single-crust 9-inch pie. Once you wrap the dough disk in plastic wrap, you can massage the dough and the edges with your warm hands to close any cracks. The refrigerator for an hour or up to a day ahead, form a disk with the bottom a! My mother, the pastry will appear dry because the sour cream dough Empanadas is the same made... 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