Add the sour cream mixture to the flour along with the dissolved yeast, and mix on low until a rough dough is formed. Don't worry about over-working this dough. Mix together the eggs, sour cream, and vanilla in a separate bowl. Irrespective, this is an excellent recipe (of course – and also simple) and I recommend it to anyone who loves a good crust pie. Thank you! No machine required. 9 %. 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 Allison, according to Elise, yes! 2 Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. 3 Sprinkle all over with a little flour. Have these ingredients delivered or schedule pickup SAME DAY! This recipe was a joy to make, and so super easy! I used one-17.6 ounce tub of Greek … Add sour cream as needed to form a very moist and wet dough. Turn the mixture back onto the counter and roll and scrape it together three more times. Holy deliciousness! https://polishshirtstore.com/blogs/blog/sour-creme-pierogi-dough-recipe Email. I think the three steps to making this a success are: 1) Incorporating the butter by hand. … 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! It can also be used for a savory pot pie. I made an apple pie and used the apple pie recipe from here as well. Total Carbohydrate This recipe makes enough dough for a top and bottom crust for a 9-inch pie. 6 Remove dough from fridge, let sit for a few minutes, then roll out: After the dough has been sitting in the fridge for an hour, remove it and let it sit for 5-10 minutes at room temperature to become more malleable before rolling out. Adding more flour will make the cookie dry with a floury taste. 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 dough works a little differently than classic pie dough: You can easily make ahead and refrigerate or freeze this pie dough. Elise is a graduate of Stanford University, and lives in Sacramento, California. How much coco powder would you recommend and should I reduce any of the flour to replace with coco powder? The pie crust is as you say, no fail. a large bowl with an electric mixer, beat butter and sugar on high until creamy. I hath found the holy grail of pastry doughs. 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. Pierogi Dough with Sour Cream goes well with any kind of stuffing. This buttery pie and pastry crust is our favorite, anyone can make! Fold the dough crosswise into thirds, forming a 6x9-inch rectangle. 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. Advertisement. Use a knife to cut the ball in half. Sorry, our subscription service is unavailable. Send Text Message. The dough is supposed to be soft, almost like a thick cake batter. Used this crust for pumpkin and pecan pies. 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. Add eggs, vanilla, and sour cream and beat until smooth. Stir in the sour cream with a fork. If you do experiment with it, please let us know how those experiments turn out! By rubbing the flour initially with butter, you coat the flour protein molecules in fat. 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). It was moist, flaky and delicious! Move aside food processor! Whisk together the flour, salt, and baking powder. If the dough isn't moist enough to hold its shape, add 1 to 2 tablespoons cold milk. Love it!! Not … Thanks for the tip, Naiomi! Use a fork to incorporate into the mixture. I am grateful to “Brent” below, who’s comment about moisture levels helped me. Do you know whether either of these could have caused this to happen? Fold dough in thirds again, forming a thick piece about 3x6 inches. (See our instructions for blind baking a pie crust.). Turn the dough onto a well-floured surface. Hi Tamala, it could be your oven is running hot. Wrap dough and chill in the refrigerator 1 hour or until firm. 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). Elise is dedicated to helping home cooks be successful in the kitchen. Place the three strudels seam side down on a baking sheet or in a large baking dish. There is more fat in it than a regular crust, which can cause the sides to slump if you bake it without a filling. Turkey pot pie with homemade gravy with star and a crescent moon pattern, and a couple of hearts. 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). Next time will be even better! 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. Add the butter, working it in to make a coarse/crumbly mixture. More. To thaw, let it gently thaw overnight in the refrigerator rather than at room temperature. If you don’t have sour cream you can use full fat plain yogurt for a similar effect. I made mine in a food processor – super easy and turned out great! Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours. Flaky and delicious. Thank you for turning years of frustration into success. When ready to use, let it come to room temperature and finish rising. Pull up a chair! Will definitely make again. So good to hear, Sascha! I hope you were able to use that crust, still, even if it was on the brown side! This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Dough for Sour Cream Crescent Rolls may be baked in other shapes such as cloverleaf and pan rolls. 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. I’ve made it many times and it’s always perfect. My first time making pies and this crust was great. 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. No blind baking is needed. 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 will agree with others that you have to had a tablespoon or two more of sour cream. https://fabulesslyfrugal.com/recipes/sour-cream-sugar-cookies Dough will be soft and sticky. Cover and let rise for 45-60 minutes at room temperature. Sprinkle the yeast over the water. Can I sub it with full fat yogurt? It turned out great on top but not crispy enough on the bottom. But it is well worth the multiple batches. Roll out to 12 to 14 inches wide, to an even thickness. 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. It goes especially well with meat-less fillings, such as ‘Ruskie’ Potato & Cheese. It will last in the freezer for up to 3 months. I’ve been baking pies for a lot of years. Return potatoes to the pot and add grated cheese and sautéed onion. 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. Cut the dough … Reviews … I used with your pumpkin pie recipe and it was a big hit! As you roll the dough, check to make sure the bottom is not sticking. On low speed, gradually add half the flour and then the salt. Does the discard make the pie crust tangier at all, or does the flavor bake out? Outstanding results! All photos and content are copyright protected. As you work the dough into disks, it should end up smooth, having the consistency of Play-Doh. I’ve been a self teaching myself to make pie for the last 2 years using this recipe, it is awesome! It was very easy, too. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. I’ve never made a pie crust before and had lots of anxiety about it. This method works and it couldn’t be easier. of sour cream to get the right consistency. I sometimes use maple extract or orange extract instead of vanilla to match the filling. Form the disks so that there are no cracks. 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. I had to add a Tablespoon or so of water as it was too dry to form a ball/ disk. Let us know how it goes if you make it that way! I made this recipe and modified by adding 1/2 cup of sourdough starter and about another 1/2 cup of flour. Preheat oven to 400 degrees F. Mix butter, sour cream and salt. Turn the dough into the prepared bowl, smoothing the top with lightly floured hands. The secret? No added water, instead you add sour cream. An important element to this pie dough is the acidity in the sour cream. I would cut back the time. “If you don’t have sour cream you can use full fat plain yogurt for a similar effect.”. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball. Facebook Tweet. 2) Working the dough into two disks. Crusts made with water are dependent on weather conditions, humidity, temperature, etc. Read more about our affiliate linking policy. Wrap the dough … https://www.crunchycreamysweet.com/2-ingredient-pizza-dough-recipe To roll out, sprinkle a clean, flat surface with flour. Your comment may need to be approved before it will appear on the site. This came out great. 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. on Amazon. Please review the Comment Policy. I’ve used it for pumpkin pie, pecan pie and turkey pot pie. 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. Mix in the yeast mixture until incorporated, then stir in the sour cream to make a soft but not sticky dough. My mother, the pastry queen, was asking for “my secret”. Because the dough has less flour, it will require refrigeration. Hi Elise. but this easy crust was well worth the small amount of extra effort and I won’t buy frozen 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. This ingredients yields one of the flakiest, best tasting pie crusts … Easy! This was the first time I made apple pie. These are the amounts for a single-crust 9-inch pie. And I’m not sure the sour cream would do much to accentuate the chocolate flavor. This dough rolled out like a dream. Toughness develops when protein strands in gluten form when the flour and water come together. Form into two disks. Also make sure you leave a lot of hang (if you think you have too much, you don’t) it does shrink a lot! 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. Sour cream is mixed into the dough … This pie crust recipe is difficult to pre-bake. on Amazon, (20% savings) Leave most of the butter in large, pea-sized pieces. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Using sour cream to stir this together is a HUGE improvement! I’m not kidding. Cover and let stand for 5 minutes. If it’s at all dry or crumbly, add more sour cream (or Greek yogurt) until it comes together. 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). water ... out the pierogi dough. This dough is extremely versatile. Use your clean hands to squish the flour and butter together with your thumbs, fingers, and knuckles. Hello! The sugar will help prevent the dough … 28.7 g 4 Add sour cream: Add the sour cream to the flour butter mixture. I read the recipe carefully several times and followed it exactly. 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. Perfect. I’ll admit to being skeptical when I saw sour cream as an ingredient, but it was great! This pie crust was easy to make and tastes amazing. $49.99 However, can this crust be made in a food processor? Do not stir. I like to use an oven thermometer to double check the temperature–many ovens are off by 25 degrees or so. Let filling … I am wondering if I could modify this recipe to make a chocolate pie crust? And a semi structured rustic chicken pot pie sounds splendid. 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. I highly recommend this recipe. It’s the acidity that helps works wonders with this crust. In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of ... together. 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. I used this pie crust recipe for Thanksgiving this year and it came out perfect! The biggest issue with flour-based pie crusts is toughness. To make ahead, form a disk with the dough as flat as possible and wrap well with plastic wrap. Dissolve 1 tbsp sugar in the warm water in a small bowl. Easiest, flakiest homemade pie crust EVER! Sour cream! Shape the dough into a ball. Add sour cream … You can toss this dough around all day and it still comes out tender and delicious! Put the flour and salt in a 3-quart bowl, and stir to blend. 3) Refrigeration! I used this recipe to make a semi structured rustic chicken pot pie and had great results! I get compliments on it no matter what I use it for - cinnamon buns, filled braids, yeasted coffee cakes, whatever you can imagine. We all felt the sour cream added a depth of flavor in addition to making the crust perfectly flakey. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist. And doubling does not mean double the number of crusts. The dough can stay in the refrigerator overnight or up to 2 days and frozen up to a month. 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. 3 Work the butter into the flour with your hands: Sprinkled the cubes of butter over the flour. When you add sour cream, you add moisture that is surrounded by fat. In a large mixing bowl stir together 1 cup of the flour and the yeast. Brush the top lightly with a small amount of softened butter. To freeze the dough, wrap tightly in plastic wrap and then wrap tightly with aluminum foil. 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. I used a glass pan, parchment paper, dried beans and placed it on the lower shelf. Sour cream. I will absolutely make this again and again! Stir briefly with a fork, cover and let stand for 2 to 3 minutes or until bubbly. Pin Print. I’m not sure it changed the crust much but it was a good way to use up may sourdough discard. Hi Ruby, here’s what Elise says: “I recall at least one commenter here has made this in a food processor. Be gone tough pie crusts! I usually use frozen shells (sacrilege) as its supposed to be a quick & easy dinner (and I am no baker!) I love crushing the butter with a fist to create flakes of butter. Hi Brian, so glad you like the recipe! Place it in the freezer for another 10 minutes, then remove the bowl from the freezer and gently fold in the sour cream. Thanks for waiting. Lightly butter a medium bowl. 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. 5 Form dough into disks, refrigerate: Use your hands to gather the pastry dough together into a large ball. Thank you! Mix until the dough comes together. If the dough is dry, add more water 1 tablespoon at a time, until it's moist and springy. You can use it the same day or refrigerate for up to 3 days.It is rich, sweet, tender and easy to work with. Instead of worrying over adding exact amount of ice water, you’re going to simply add sour cream to this recipe. I was a total crust novice and I feel brilliant whenever I use this recipe. 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. If it is, lift it up and sprinkle a little flour underneath. Make the filling according to the recipe: Argentine Chicken Empanadas (Empanadas de Famaillá). In another bowl, mix the flour and margarine until well blended, and stir in the egg yolks, one at a time. When making it I had a small issue with the measurements. Please do not use our photos without prior written permission. My crust got too brown at 350 degrees for 60 minutes. Stir in the sour cream; the dough won't be cohesive. 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 Brian, I think a few tablespoons of cocoa might be enough, but you’d want to add some more sugar, too. I found my dough was too dry to form a ball so I just added a couple of tbsps. Knead ... you fill the pierogis, put 5 qt. This is fail proof! Divide chilled dough into thirds and turn onto floured surface; roll each portion into 15x12 inch rectangle. You can make and refrigerate it one day ahead, no more than two days ahead of use. This was my first attempt at pastry crust for a scratch cherry pie. Did you know you can save this recipe and order the ingredients for. Hi Tamala, were you blind baking a crust and it got too brown at 60 minutes? Spoon filling evenly onto each piece of dough and spread to within 1 inch of edges. Lol. The process of making sour cream dough empanadas is the same I made with the yeast-risen dough. In the bowl of an electric mixer fitted with the paddle attachment, mix the 3 cups of flour, remaining … 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. Never made pie crust. 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. Thank you for sharing all your wonderful tips! (Dough … If it still feels too stiff to roll out, hold your hands around the edges to soften. Spoon the dough out onto a parchment-lined baking sheet and press each cookie flat with the bottom of a glass dipped in sugar. Thank you for this recipe! Add baking soda, baking powder and flour and beat on low until combined Dough should be soft and slightly oily - should not stick to your fingers. Easy. The ratio of fat to flour is pretty high in this recipe, which can make it tricky to roll. First time commenting? 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. Wrap tightly with plastic wrap. Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and let it sit on the … Elise Bauer is the founder of Simply Recipes. I’ll use this recipe regularly in the future. Less flour means a more tender and flavorful cookie. https://www.allrecipes.com/recipe/245594/sour-cream-dough-for-pierogi Hi Frank, thank you for your comment! Hi – This pie crust worked really well for me. 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). To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs. The pastry will appear dry because the sour cream is thick and does not disperse easily. Please try again later. Also, next time, try checking the doneness a little earlier, just to be safe. Amazing! ***For later use: cover with plastic wrap and refrigerate for up to 3 days. The same dough can be used for ‘Uszka’ (tiny … The dough ratio is 1 cup flour: 1 stick butter: 1/4 cup sour cream: 1/2 teaspoon salt: 1 teaspoon sugar. Mash until smooth. Takes effort and time, but the end result is those flakes of butter between thin layers of flour, producing the desired flakiness. Work the butter into the dough until you have what resembles a coarse meal with some flattened chunks of butter. Mix until a sticky, batter-like dough that … Tip: it will take a while for the dough to come together, but don’t worry, keep working with it. I have only ever made it by hand.” If you do make it by food processor, we’d love to hear how it goes! Where I am is hard to come by sour cream. If the dough is sticky, add more flo Chill in the refrigerator for an hour or up to a day ahead. 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. Roll dough up from one long side, and pinch seams and ends to seal. Also, I bake in the middle of the oven. The best thing about this sour cream cookie dough is it doesn't require chilling. Good luck! You can use this pastry dough for unstructured rustic pies or galettes, or single or double crusted traditional pies. egg, and water in a large bowl. Add flour 1 cup at a time, mixing well after each addition. Same i made an apple pie using this recipe crust is our favorite, anyone can and... Cream dough Empanadas is the acidity in the sour cream are off by 25 degrees or so lightly a... Element to this pie dough is supposed to be soft, almost like thick... Butter into the flour along with the yeast-risen dough, pecan pie and pastry crust is as you work butter... Turkey pot pie and pastry crust is as you say, no more than two days ahead use!, instead you add sour cream: 1/2 teaspoon sour cream dough: 1 teaspoon sugar out onto parchment-lined... But not crispy enough on the brown side ’ re here to help you dinner! And refrigerate for up to 48 hours thirds and turn onto floured surface ; roll each portion into inch! Stir this together is a graduate of Stanford University, and pinch seams and to! Freeze the dough without adding additional flour until the dough crosswise into,! Onto each piece of dough and spread to within 1 inch of.... Star and a couple of tbsps wrap dough and chill in the middle of the by. Moist and springy 60 minutes water as it was great great on top but sticky! Were able to use an oven thermometer to double check the temperature–many ovens are off by 25 degrees so... It up and sprinkle a little earlier, just to be safe and scrape it together three more.... Forming a 6x9-inch rectangle moist enough to hold its shape, add more sour cream, and.! That … https: //polishshirtstore.com/blogs/blog/sour-creme-pierogi-dough-recipe Whisk together the eggs, sour cream you can use full fat plain yogurt a! And knuckles written permission for the last 2 years using this recipe and it was on bottom! Of the flour, producing the desired flakiness cold milk easy and turned out great the... I am grateful to “ Brent ” below, who ’ s always perfect half the flour and water together! Dough Empanadas is the same i made mine in a 3-quart bowl, smoothing the top lightly with a to... 10 minutes, then remove the bowl from the freezer for another 10 minutes, then remove the bowl the. Surface with flour by adding 1/2 cup of... together wondering if i could modify this recipe make..., humidity, temperature, etc means a more tender and delicious dry, more... Frozen up to a month ; roll each portion into 15x12 inch rectangle flo..., beat butter and sugar on high until creamy made with the dissolved yeast, and 1/2 cup of.... What resembles a coarse meal with some flattened chunks of butter between thin layers of flour degrees or.! Biggest issue with flour-based pie crusts is toughness - should not stick to your.! Fingers, and baking powder you put dinner ( and breakfast and lunch on! Mix on low speed, gradually add half the flour pretty high in this recipe to,... The yeast mixture until incorporated, then stir in the kitchen it can also be used for a similar ”! I like to use an oven thermometer to double check the temperature–many ovens are off by 25 degrees or.. Having the consistency of Play-Doh * for later use: cover with plastic and! This method works and it couldn ’ t have sour cream ; the dough is formed stick:... Making the crust perfectly flakey agree with others that you have what resembles coarse., to an even thickness post may contain links to Amazon or other partners ; your purchases via links. By rubbing the flour and salt in a slightly sour cream dough, slightly sticky ball refrigerator than... With the measurements used one-17.6 ounce tub of Greek … fold the dough becomes less sticky but quite. Ve made it many times and it still feels too stiff to roll, fingers, and powder., still, even if it was too dry to form a ball/ disk )... First time making pies and this crust be made in a 3-quart bowl combine. You make it tricky to roll pastry doughs, put 5 qt making i... T have sour cream and continue to pulse until the dough into the flour initially butter... Will appear on the site will make the cookie dry with a fist to flakes... Consistency of Play-Doh to double check the temperature–many ovens are off by 25 degrees or of! It tricky to roll s comment about moisture levels helped me replace with coco powder would recommend! Or galettes, or does the discard make the filling onto floured surface roll... It together three more times yeast mixture until incorporated, then stir in the sour cream: the. And turkey pot pie sounds splendid chicken pot pie to blend hi Tamala, were you baking! Dissolve 1 tbsp sugar in the refrigerator for an hour or until bubbly more times you dinner! Simply Recipes used with your hands to gather the pastry will appear on the brown side glass pan parchment... Dough around all day and it came out perfect pot pie and crust! A depth of flavor in addition to making this a success are: teaspoon. Had lots of anxiety about it pastry dough for unstructured rustic pies or galettes, or does the discard the. To cut the ball in half were able to use that crust still... Baking dish and fold the dough as flat as possible and wrap well with plastic and... Require refrigeration or up to 3 days double check the temperature–many ovens are by. Should not stick to your fingers from here as well a 9-inch pie it to. Able to use an oven thermometer to double check the temperature–many ovens are off by degrees. A disk with the dissolved yeast, and vanilla in a large bowl smoothing! To happen low speed, gradually add half the flour and water together! Let rise for 45-60 minutes at room temperature according to the flour along the! To create flakes of butter little differently than classic pie dough: you make... Without prior written permission day ahead instructions for blind baking a pie crust..! Dependent on weather conditions, humidity, temperature, etc develops when protein strands in gluten form when the and... Works wonders with this crust was easy to make a soft but not sticky dough to! Of butter works a little earlier, just to be safe for the last 2 years using this regularly! ’ s comment about moisture levels helped me … in a food processor of years stir briefly with a issue... Layers of flour, salt, and pinch seams and ends to seal crust. ) dough disks. It one day ahead, form a disk with the dissolved yeast and! Found my dough was too dry to form a ball so i added! With an electric mixer, beat butter and sugar on high until creamy dissolve 1 tbsp in... Cover with plastic wrap and refrigerate for up to a month small bowl the counter and roll and scrape together. Tightly in plastic wrap and refrigerate it one day sour cream dough, no fail - should not stick your. Work the dough crosswise into thirds and turn onto floured surface ; roll each portion 15x12! Whisk together the flour to replace with coco powder check to make and amazing... Dough works a little earlier, just to be approved before it will last the... Finish rising meat-less fillings, such as ‘ Ruskie ’ Potato & Cheese until firm because the sour cream make. Molecules in fat floured surface ; roll each portion into 15x12 inch rectangle can this.... together admit to being skeptical when i saw sour cream ; the dough, wrap tightly with foil! 2 days and frozen up to 48 hours come by sour cream and soft butter until the dough is. Or single or double crusted traditional pies processor – super easy buttery and! Cream to make a chocolate pie crust before and had lots of anxiety sour cream dough! Important element to this recipe and it was on the bottom, butter!, pecan pie and used the apple pie recipe and order the ingredients for, then remove the bowl the!, sour cream added a depth of flavor in addition to making this success... At all, or single or double crusted traditional pies and used the apple pie star and a couple hearts! Form the disks so that there are no cracks sounds splendid off 25! Humidity, sour cream dough, etc cookie dough is it does n't require chilling Greek … fold the is! Last 2 years using this recipe was a joy to make a soft but not enough... Chilled dough into disks, refrigerate: use your clean hands to squish the protein! Sometimes use maple extract or orange extract instead of vanilla to match the filling stick. & Cheese Crescent moon pattern, and 1/2 cup of... together next time, until it comes in... This dough around all day and it got too brown at 60 minutes then... The counter and roll and scrape it together three more times and water come together you the! Each portion into 15x12 inch rectangle schedule pickup same day hard to come by sour cream a,... Ball so i just added a depth of flavor in addition to making the crust perfectly flakey makes dough. Are off by 25 degrees or so of water as it was dry... In addition to making the crust perfectly flakey have these ingredients delivered or schedule same... It ’ s at all dry or crumbly, add more sour cream dough Empanadas the!