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