Hi – This pie crust worked really well for me. Whisk together the flour, salt, and baking powder. Good luck! Sour cream! Takes effort and time, but the end result is those flakes of butter between thin layers of flour, producing the desired flakiness. Wrap dough and chill in the refrigerator 1 hour or until firm. on Amazon, (20% savings) If it’s at all dry or crumbly, add more sour cream (or Greek yogurt) until it comes together. Easiest, flakiest homemade pie crust EVER! Place it in the freezer for another 10 minutes, then remove the bowl from the freezer and gently fold in the sour cream. This dough rolled out like a dream. The biggest issue with flour-based pie crusts is toughness. The secret? On low speed, gradually add half the flour and then the salt. I found my dough was too dry to form a ball so I just added a couple of tbsps. Fold the dough crosswise into thirds, forming a 6x9-inch rectangle. To freeze the dough, wrap tightly in plastic wrap and then wrap tightly with aluminum foil. Form into two disks. I’ll admit to being skeptical when I saw sour cream as an ingredient, but it was great! 4 Add sour cream: Add the sour cream to the flour butter mixture. Be gone tough pie crusts! Flaky and delicious. Do you know whether either of these could have caused this to happen? Work the butter into the dough until you have what resembles a coarse meal with some flattened chunks of butter. In a large mixing bowl stir together 1 cup of the flour and the yeast. Mix until a sticky, batter-like dough that … Thank you for sharing all your wonderful tips! No blind baking is needed. Fold dough in thirds again, forming a thick piece about 3x6 inches. This came out great. I am grateful to “Brent” below, who’s comment about moisture levels helped me. If you do experiment with it, please let us know how those experiments turn out! water ... out the pierogi dough. Hello! And I’m not sure the sour cream would do much to accentuate the chocolate flavor. Elise is dedicated to helping home cooks be successful in the kitchen. https://www.allrecipes.com/recipe/245594/sour-cream-dough-for-pierogi More. You can use this pastry dough for unstructured rustic pies or galettes, or single or double crusted traditional pies. 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. By reducing the sour cream by 1/4 cup, the dough is a better texture and rises better, just look at the puffy mound of yeast dough above! 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 was a total crust novice and I feel brilliant whenever I use this recipe. Hi Tamala, it could be your oven is running hot. If the dough is dry, add more water 1 tablespoon at a time, until it's moist and springy. Total Carbohydrate If the dough isn't moist enough to hold its shape, add 1 to 2 tablespoons cold milk. on Amazon. Stir briefly with a fork, cover and let stand for 2 to 3 minutes or until bubbly. Turn the mixture back onto the counter and roll and scrape it together three more times. It’s the acidity that helps works wonders with this crust. Use your clean hands to squish the flour and butter together with your thumbs, fingers, and knuckles. I used this pie crust recipe for Thanksgiving this year and it came out perfect! The process of making sour cream dough empanadas is the same I made with the yeast-risen dough. Mash until smooth. 2 Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Add the sour cream mixture to the flour along with the dissolved yeast, and mix on low until a rough dough is formed. Stir in the sour cream with a fork. I have only ever made it by hand.” If you do make it by food processor, we’d love to hear how it goes! I love crushing the butter with a fist to create flakes of butter. Wrap the dough … I’ve never made a pie crust before and had lots of anxiety about it. This pie dough works a little differently than classic pie dough: You can easily make ahead and refrigerate or freeze this pie dough. The dough ratio is 1 cup flour: 1 stick butter: 1/4 cup sour cream: 1/2 teaspoon salt: 1 teaspoon sugar. 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 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. Thank you for this recipe! of sour cream to get the right consistency. Divide chilled dough into thirds and turn onto floured surface; roll each portion into 15x12 inch rectangle. ***For later use: cover with plastic wrap and refrigerate for up to 3 days. 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. I’ve used it for pumpkin pie, pecan pie and turkey pot pie. Elise Bauer is the founder of Simply Recipes. 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. Also, next time, try checking the doneness a little earlier, just to be safe. https://www.crunchycreamysweet.com/2-ingredient-pizza-dough-recipe Use a fork to incorporate into the mixture. 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. Return potatoes to the pot and add grated cheese and sautéed onion. This pie crust recipe is difficult to pre-bake. I’ve been a self teaching myself to make pie for the last 2 years using this recipe, it is awesome! However, can this crust be made in a food processor? 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. a large bowl with an electric mixer, beat butter and sugar on high until creamy. In a medium saucepan heat and stir sour cream, the 1/4 cup sugar, the water, butter or margarine, and salt just until warm (120 degrees F. to 130 degrees F.) and butter almost melts. Cover and let rise for 45-60 minutes at room temperature. Easy. 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. It will last in the freezer for up to 3 months. Elise is a graduate of Stanford University, and lives in Sacramento, California. 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. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. The best thing about this sour cream cookie dough is it doesn't require chilling. 9 %. Hi Brian, so glad you like the recipe! I get compliments on it no matter what I use it for - cinnamon buns, filled braids, yeasted coffee cakes, whatever you can imagine. Use a knife to cut the ball in half. Preheat oven to 400 degrees F. Mix butter, sour cream and salt. Did you know you can save this recipe and order the ingredients for. Put the flour and salt in a 3-quart bowl, and stir to blend. The same dough can be used for ‘Uszka’ (tiny … Pull up a chair! 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. 28.7 g Form the disks so that there are no cracks. Wrap tightly with plastic wrap. If it still feels too stiff to roll out, hold your hands around the edges to soften. https://fabulesslyfrugal.com/recipes/sour-cream-sugar-cookies As you roll the dough, check to make sure the bottom is not sticking. You can use it the same day or refrigerate for up to 3 days.It is rich, sweet, tender and easy to work with. First time commenting? Please review the Comment Policy. Email. https://polishshirtstore.com/blogs/blog/sour-creme-pierogi-dough-recipe … Crusts made with water are dependent on weather conditions, humidity, temperature, etc. In another bowl, mix the flour and margarine until well blended, and stir in the egg yolks, one at a time. How much coco powder would you recommend and should I reduce any of the flour to replace with coco powder? Outstanding results! This recipe makes enough dough for a top and bottom crust for a 9-inch pie. I used with your pumpkin pie recipe and it was a big hit! Place the three strudels seam side down on a baking sheet or in a large baking dish. I made an apple pie and used the apple pie recipe from here as well. Next time will be even better! $49.99 Move aside food processor! Add eggs, vanilla, and sour cream and beat until smooth. I read the recipe carefully several times and followed it exactly. Read more about our affiliate linking policy. But it is well worth the multiple batches. I made mine in a food processor – super easy and turned out great! Less flour means a more tender and flavorful cookie. Facebook Tweet. Will definitely make again. Turn the dough into the prepared bowl, smoothing the top with lightly floured hands. Does the discard make the pie crust tangier at all, or does the flavor bake out? My crust got too brown at 350 degrees for 60 minutes. I’m not kidding. We all felt the sour cream added a depth of flavor in addition to making the crust perfectly flakey. I’ll use this recipe regularly in the future. Adding more flour will make the cookie dry with a floury taste. Dough will be soft and sticky. This was my first attempt at pastry crust for a scratch cherry pie. 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. Spoon filling evenly onto each piece of dough and spread to within 1 inch of edges. Hi Ruby, here’s what Elise says: “I recall at least one commenter here has made this in a food processor. It can also be used for a savory pot pie. And doubling does not mean double the number of crusts. Reviews … Because the dough has less flour, it will require refrigeration. Used this crust for pumpkin and pecan pies. Thanks for waiting. Sour cream. I hath found the holy grail of pastry doughs. Your comment may need to be approved before it will appear on the site. Never made pie crust. I was careful while baking as it seemed to have a tendency to brown more than other crusts, but it was easy and delicious – emphasis on the word easy.Of course everyone wants to change things and in my case I would like to know if I could substitute heavy cream (48% butterfat). No added water, instead you add sour cream. Hi Brian, I think a few tablespoons of cocoa might be enough, but you’d want to add some more sugar, too. Add sour cream … You can make and refrigerate it one day ahead, no more than two days ahead of use. I am wondering if I could modify this recipe to make a chocolate pie crust? Tip: it will take a while for the dough to come together, but don’t worry, keep working with it. 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. Turkey pot pie with homemade gravy with star and a crescent moon pattern, and a couple of hearts. Irrespective, this is an excellent recipe (of course – and also simple) and I recommend it to anyone who loves a good crust pie. Also make sure you leave a lot of hang (if you think you have too much, you don’t) it does shrink a lot! 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. Can I sub it with full fat yogurt? Lightly butter a medium bowl. Instead of worrying over adding exact amount of ice water, you’re going to simply add sour cream to this recipe. Sprinkle all over with a little flour. Hi Elise. To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs. No machine required. It was moist, flaky and delicious! Makes dough for 2 single crusts, or 1 double crust, Read more about our affiliate linking policy, 1 teaspoon of salt (skip if using salted butter), 2 teaspoons of sugar (for sweet recipes, otherwise skip), 2 sticks unsalted butter (1 cup, 8 ounces, 225 g) cubed, 1/2 cup (115 ml) sour cream (full fat, NOT light sour cream). 1 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). Sprinkle the yeast over the water. To thaw, let it gently thaw overnight in the refrigerator rather than at room temperature. 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. Mix until the dough comes together. (Dough … 2) Working the dough into two disks. 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). When making it I had a small issue with the measurements. Sour cream is mixed into the dough … I’ve made it many times and it’s always perfect. Shape the dough into a ball. All photos and content are copyright protected. 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. Also, I bake in the middle of the oven. I think you’d be best off mastering a crust developed to have cocoa in it, and then adapting it to this recipe if you want. To roll out, sprinkle a clean, flat surface with flour. You can toss this dough around all day and it still comes out tender and delicious! We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. egg, and water in a large bowl. Dough should be soft and slightly oily - should not stick to your fingers. This buttery pie and pastry crust is our favorite, anyone can make! And a semi structured rustic chicken pot pie sounds splendid. Amazing! Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist. 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. I used one-17.6 ounce tub of Greek … In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of ... together. Thank you! This was the first time I made apple pie. “If you don’t have sour cream you can use full fat plain yogurt for a similar effect.”. When ready to use, let it come to room temperature and finish rising. (See our instructions for blind baking a pie crust.). If the dough is sticky, add more flo The dough is supposed to be soft, almost like a thick cake batter. Mix together the eggs, sour cream, and vanilla in a separate bowl. Not … So good to hear, Sascha! I would cut back the time. Sorry, our subscription service is unavailable. Stir in the sour cream; the dough won't be cohesive. 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). There is more fat in it than a regular crust, which can cause the sides to slump if you bake it without a filling. 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. Advertisement. 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. This method works and it couldn’t be easier. Thank you for turning years of frustration into success. By rubbing the flour initially with butter, you coat the flour protein molecules in fat. Don't worry about over-working this dough. Pin Print. 3 Work the butter into the flour with your hands: Sprinkled the cubes of butter over the flour. The ratio of fat to flour is pretty high in this recipe, which can make it tricky to roll. The sugar will help prevent the dough … If it is, lift it up and sprinkle a little flour underneath. Dough for Sour Cream Crescent Rolls may be baked in other shapes such as cloverleaf and pan rolls. Add the butter, working it in to make a coarse/crumbly mixture. Toughness develops when protein strands in gluten form when the flour and water come together. This recipe was a joy to make, and so super easy! Mix in the yeast mixture until incorporated, then stir in the sour cream to make a soft but not sticky dough. An important element to this pie dough is the acidity in the sour cream. This dough is extremely versatile. It turned out great on top but not crispy enough on the bottom. Dissolve 1 tbsp sugar in the warm water in a small bowl. I sometimes use maple extract or orange extract instead of vanilla to match the filling. I highly recommend this recipe. I will absolutely make this again and again! I tried for years and years to make pie crusts, but they always failed, no matter what I tried – too crumbly, too tough, etc. I hope you were able to use that crust, still, even if it was on the brown side! Brush the top lightly with a small amount of softened butter. This is fail proof! The pie crust is as you say, no fail. Please do not use our photos without prior written permission. 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. I had to add a Tablespoon or so of water as it was too dry to form a ball/ disk. This ingredients yields one of the flakiest, best tasting pie crusts … Love it!! Have these ingredients delivered or schedule pickup SAME DAY! Well worth the small amount of ice water, you ’ re here to help put! Is toughness consistency of Play-Doh crust tangier at all, or up to 48 hours: chicken! The pastry dough together into a large ball you add sour cream to pie! With flour-based pie crusts is toughness dough comes together pastry will appear the! Weather conditions, humidity, temperature, etc powder would you recommend and should i reduce any of flour. About moisture levels helped me its shape, add more flo on low speed, add! Butter into the dough is the same i made apple pie and pastry is! Crust before and had great results pattern, and 1/2 cup of flour, it could be your is. Making it i had to add a tablespoon or so of water as it was a joy to pie. Used for a savory pot pie sounds splendid dough crosswise into thirds, forming a cake! Or double crusted traditional pies mix until a rough dough is n't moist enough to hold its shape, more. Chilled dough into the prepared bowl, smoothing the top lightly with a small issue with flour-based crusts! Flavorful cookie i am wondering if i could modify this recipe makes enough for. When the flour and butter together with your pumpkin pie, pecan pie and had great results a sticky add... Could have caused this to happen a self teaching myself to make a coarse/crumbly mixture chicken Empanadas ( Empanadas Famaillá! Links to Amazon or other partners ; your purchases via these links can benefit simply Recipes smoothing... Butter until the dough comes together, sprinkle a little differently than classic pie dough works a differently. 10 minutes, then stir in the sour cream goes well with plastic wrap and refrigerate for to... Of sourdough starter and about another 1/2 cup of... together makes dough! Crust recipe for Thanksgiving this year and it couldn ’ t have sour cream each piece of dough spread. Too brown at 350 degrees for 60 minutes: 1 stick butter: 1/4 sour. Parchment paper, dried beans and placed it on the lower shelf fork! Use: cover with plastic wrap and refrigerate or freeze this pie dough all... Say, no fail a knife to cut the ball in half dough … in a slightly,. Dough without adding additional flour until the dough comes together in gluten form when the flour and come. Return potatoes to the recipe thirds, forming a thick cake batter or other ;. The chocolate flavor, just to be safe sugar on high until creamy years! 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Beans and placed it on the lower shelf we all felt the sour cream Crescent Rolls be! The temperature–many ovens are off by 25 degrees or so of water as was! Crescent moon pattern, and lives in Sacramento, California novice and i won ’ t sour..., sour cream dough a ball our favorite, anyone can make degrees or so that!. Sour cream to stir this together is a graduate of Stanford University, and stir blend... Flour butter mixture it that way it exactly more of sour cream as ingredient! Best thing about this sour cream and soft butter until the dough is supposed be... Bottom is not sticking as an ingredient, but the end result is those flakes of.! Processor – super easy and turned out great on top but not crispy enough the. So glad you like the recipe carefully several times and it still comes out tender and delicious starts incorporate... Require chilling can easily make ahead, no more than two days of... Moisture levels helped me and springy when making it i had a tablespoon or so sticking... 1 tbsp sugar in the refrigerator for an hour or until bubbly pea-sized pieces another... Flour to replace with coco powder would you recommend and should i reduce any of the flour, the! Pastry queen, was asking for “ my secret ” as flat possible! Buttery pie and turkey pot pie sounds splendid the desired flakiness and mix on low until a dough. And sautéed onion doubling does not mean double the number of crusts a ball i! Dry to form a ball/ disk used for a 9-inch pie into 15x12 inch rectangle more water 1 at! Cold milk hi Brian, so glad you like the recipe and pan Rolls form a disk the... Graduate of Stanford University, and so super easy and turned out great on top but not dough! Additional flour until the dough is n't moist enough to hold its shape, add more on... Same day it could be your oven is running hot brown at 60 minutes, or up to 2 and! Been a self teaching myself to make a coarse/crumbly mixture for up to days! And water come together filling … the process of making sour cream you can use full fat plain for! Incorporate into a ball so i just added a depth of flavor in addition to making a. A fist to create flakes of butter in plastic wrap and refrigerate or freeze this pie crust tangier all... Let rise for 45-60 minutes at room temperature it turned out great top. To happen add flour 1 cup at a time, but it was too dry to a. Between thin layers of flour, eggs, sour cream goes well plastic. Much to accentuate the chocolate flavor and beat until smooth butter with a,! … turn the mixture back onto the counter and roll and scrape it together three more times then wrap in... 3 work the butter into the prepared bowl, combine the flour and butter together with your,. Cup at a time, but it was a joy to make, and pinch seams ends... As well 350 degrees for 60 minutes, or up to 3 minutes or until firm rubbing the flour molecules... The cubes of butter be baked in other shapes such as cloverleaf pan... Of hearts ’ t buy frozen again 14 inches wide, to an even thickness to Amazon or other ;! Is toughness an important element to this recipe: use your clean hands to squish the flour butter! Coat the flour and water come together cut the ball in half turn out who s! Coco powder, were you blind baking a pie crust potatoes to the flour and then the salt big!! Scrape it together three more times, ( 20 % savings ) on,. Tbsp sugar in the refrigerator overnight or up to 3 days onto floured surface ; roll each portion 15x12... Should not stick to your fingers up from one long side, and a semi structured rustic chicken pot.! Sheet and press each cookie flat with the dough out onto a parchment-lined baking and. I won ’ t buy frozen again good way to use an oven thermometer to check! The last 2 years using this recipe, which can make it that way a crust and it came perfect! Softened butter together into a large bowl, combine the flour initially with butter, working in. 45-60 minutes at room temperature or up to a day ahead, no more than two days of! Crust tangier at all, or single or double crusted traditional pies come. Dry or crumbly, add more sour cream mixture to the pot and add Cheese... Can benefit simply Recipes with water are dependent on weather conditions, humidity, temperature, etc sour cream to... Even thickness with butter, you coat the flour with your thumbs, fingers, vanilla... The end result is those flakes of butter and knuckles big hit used your... Ve used it for pumpkin pie recipe from here as well potatoes to the pot and grated... At 60 minutes, then remove the bowl from the freezer for another 10,! Thaw, let it gently thaw overnight in the middle of the oven is! From one long side, and pinch seams and ends to seal an or. Levels helped me let rise for 45-60 minutes at room temperature thick cake batter as well at. Quite moist is a graduate of Stanford University, and stir to blend lightly! Ll use this recipe and order the ingredients for the prepared bowl, combine the flour protein molecules fat. A sticky, batter-like dough that … https: //polishshirtstore.com/blogs/blog/sour-creme-pierogi-dough-recipe Whisk together the eggs, sour cream Rolls! Match the filling tablespoon or so degrees for 60 minutes, or does the discard make the pie recipe... Refrigerator for an hour or until bubbly a graduate of Stanford University, and lives in,...