Thanks for waiting. I’ve never made a pie crust before and had lots of anxiety about it. Hi Tamala, were you blind baking a crust and it got too brown at 60 minutes? Does the discard make the pie crust tangier at all, or does the flavor bake out? Your comment may need to be approved before it will appear on the site. I’m not sure it changed the crust much but it was a good way to use up may sourdough discard. Mix in the yeast mixture until incorporated, then stir in the sour cream to make a soft but not sticky dough. It goes especially well with meat-less fillings, such as ‘Ruskie’ Potato & Cheese. 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. This pie crust recipe is difficult to pre-bake. The pie crust is as you say, no fail. Perfect. Mash until smooth. Easy. on Amazon. This came out great. on Amazon, (20% savings) Add flour 1 cup at a time, mixing well after each addition. This ingredients yields one of the flakiest, best tasting pie crusts … 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. Add the sour cream mixture to the flour along with the dissolved yeast, and mix on low until a rough dough is formed. I used this recipe to make a semi structured rustic chicken pot pie and had great results! Make the filling according to the recipe: Argentine Chicken Empanadas (Empanadas de Famaillá). Pierogi Dough with Sour Cream goes well with any kind of stuffing. Sorry, our subscription service is unavailable. I am grateful to “Brent” below, who’s comment about moisture levels helped me. If the dough is sticky, add more flo Put the flour and salt in a 3-quart bowl, and stir to blend. 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). Wrap dough and chill in the refrigerator 1 hour or until firm. As you roll the dough, check to make sure the bottom is not sticking. I’ll admit to being skeptical when I saw sour cream as an ingredient, but it was great! I used with your pumpkin pie recipe and it was a big hit! I used a glass pan, parchment paper, dried beans and placed it on the lower shelf. Send Text Message. No added water, instead you add sour cream. You can toss this dough around all day and it still comes out tender and delicious! If the dough isn't moist enough to hold its shape, add 1 to 2 tablespoons cold milk. Pull up a chair! Dough will be soft and sticky. Turn the dough into the prepared bowl, smoothing the top with lightly floured hands. 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. I’m not kidding. This method works and it couldn’t be easier. As you work the dough into disks, it should end up smooth, having the consistency of Play-Doh. I made an apple pie and used the apple pie recipe from here as well. If it is, lift it up and sprinkle a little flour underneath. of sour cream to get the right consistency. Good luck! Crusts made with water are dependent on weather conditions, humidity, temperature, etc. 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. There is more fat in it than a regular crust, which can cause the sides to slump if you bake it without a filling. water ... out the pierogi dough. And a semi structured rustic chicken pot pie sounds splendid. Also, I bake in the middle of the oven. I get compliments on it no matter what I use it for - cinnamon buns, filled braids, yeasted coffee cakes, whatever you can imagine. You can use it the same day or refrigerate for up to 3 days.It is rich, sweet, tender and easy to work with. You can make and refrigerate it one day ahead, no more than two days ahead of use. I used one-17.6 ounce tub of Greek … Spoon the dough out onto a parchment-lined baking sheet and press each cookie flat with the bottom of a glass dipped in sugar. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. I have only ever made it by hand.” If you do make it by food processor, we’d love to hear how it goes! 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). Facebook Tweet. This was the first time I made apple pie. I was a total crust novice and I feel brilliant whenever I use this recipe. $49.99 Dough for Sour Cream Crescent Rolls may be baked in other shapes such as cloverleaf and pan rolls. 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. 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. Adding more flour will make the cookie dry with a floury taste. 28.7 g This recipe was a joy to make, and so super easy! Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball. I made this recipe and modified by adding 1/2 cup of sourdough starter and about another 1/2 cup of flour. Next time will be even better! Used this crust for pumpkin and pecan pies. Add eggs, vanilla, and sour cream and beat until smooth. Place the three strudels seam side down on a baking sheet or in a large baking dish. Did you know you can save this recipe and order the ingredients for. Chill in the refrigerator for an hour or up to a day ahead. Stir in the sour cream with a fork. The best thing about this sour cream cookie dough is it doesn't require chilling. Mix until the dough comes together. Reviews … Irrespective, this is an excellent recipe (of course – and also simple) and I recommend it to anyone who loves a good crust pie. It’s the acidity that helps works wonders with this crust. Outstanding results! I would cut back the time. Turkey pot pie with homemade gravy with star and a crescent moon pattern, and a couple of hearts. I’ll use this recipe regularly in the future. Use a fork to incorporate into the mixture. Love it!! Don't worry about over-working this dough. I am wondering if I could modify this recipe to make a chocolate pie crust? Sprinkle all over with a little flour. … Thanks for the tip, Naiomi! Cover and let rise for 45-60 minutes at room temperature. It turned out great on top but not crispy enough on the bottom. Thank you for sharing all your wonderful tips! Can I sub it with full fat yogurt? 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. All photos and content are copyright protected. I’ve been baking pies for a lot of years. In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of ... together. Cover and let stand for 5 minutes. 2) Working the dough into two disks. In a large mixing bowl stir together 1 cup of the flour and the yeast. Use your clean hands to squish the flour and butter together with your thumbs, fingers, and knuckles. Do you know whether either of these could have caused this to happen? No machine required. Move aside food processor! Mix together the eggs, sour cream, and vanilla in a separate bowl. Using sour cream to stir this together is a HUGE improvement! Amazing! Hi Brian, I think a few tablespoons of cocoa might be enough, but you’d want to add some more sugar, too. Elise is a graduate of Stanford University, and lives in Sacramento, California. I read the recipe carefully several times and followed it exactly. Less flour means a more tender and flavorful cookie. Use a knife to cut the ball in half. Fold the dough crosswise into thirds, forming a 6x9-inch rectangle. “If you don’t have sour cream you can use full fat plain yogurt for a similar effect.”. This is fail proof! This dough is extremely versatile. On low speed, gradually add half the flour and then the salt. 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