Sour Cream Dream The Easiest Flakiest Pie Crust Ever
Sour Cream Dream The Easiest Flakiest Pie Crust
Ingredients:
Instructions:
Nutrition Facts
| Calories | 375 |
|---|---|
| Fat | 27.5g |
| Fiber | 0g |
Recipe Introduction
Ever wondered how to achieve that perfect, melt-in-your-mouth pie crust? Honestly, I used to be terrified of making pies! But then I discovered This Flaky Sour Cream Pastry , and my baking life changed forever.
Get ready to up your game!
Why Sour Cream?
This Sour Cream Pie Crust recipe is a game changer. Think tangy, tender, and unbelievably flaky. Originating as a way to add richness and a subtle zing, this Pastry Crust Recipe has become a modern classic, offering a unique twist on traditional pie making.
It's easy, taking about 20 minutes prep plus chilling time and then roughly 30- 45 minutes to bake, and makes one gorgeous 9-inch pie crust.
Benefits That'll Make You Drool
One of the best things? The sour cream adds a wonderful tang and helps create the most tender Flaky Pie Crust you've ever tasted.
It’s perfect for any occasion. From a simple apple pie to a fancy quiche, this Sour Cream Pastry will be a star.
This recipe is extra special because the pie crust with tang is also surprisingly easy to work with, making it a no fail pie crust .
You know I hate a soggy bottom!
Your Ingredients Await
Ready to get started? You'll need flour, salt, cold butter, cold sour cream, and ice water. Let's transform these simple ingredients into something amazing.
Don't worry, it's simpler than you think. Grab your pie crust recipe gear. Seriously! This is going to be the best pie crust recipe you've ever tried.
Let's Talk Ingredients & Equipment, Shall We?
So, you're ready to make This Flaky Sour Cream Pastry , yeah? Brilliant! Let's chat about what you'll need. Trust me, it's way simpler than you think.
Forget those fancy pastry chef tools!
Main Ingredients: Your Pie's Building Blocks
Okay, here's the shopping list, plain and simple. We're aiming for flaky pie crust perfection!
- All-purpose flour: 2 1/2 cups (300g) . Plain flour will do. No need to be posh.
- Salt: 1 teaspoon (6g) . Sea salt, table salt, whatever you've got.
- Cold unsalted butter: 1 cup (227g) , cut into little cubes. This is crucial! It needs to be properly cold.
- Cold sour cream: 1/2 cup (113g) . Full-fat is best. It makes the crust so tender!
- Ice water: 2-4 tablespoons (30-60ml) . Keep it ice cold for the best pastry crust recipe.
Quality Check: For the butter, go for the good stuff. It really does make a difference to the flavour and texture of the sour cream pie crust . Honestly, that's about it.
Seasoning Notes: A Hint of Magic
We're not going wild with spices here. The sour cream pastry speaks for itself!
- Salt is your friend. It balances the sweetness if you are baking sweet pies.
- For a sweeter crust, add 2 tablespoons of sugar to the dry ingredients. Simple as that!
- Fancy a savory pie? Throw in 1 tablespoon of dried herbs like thyme or rosemary. Delicious!
Quick Swap: No sour cream? Greek yogurt works in a pinch. You know, just keep it between us!
Equipment Needed: Keeping It Simple
Don't panic about needing loads of gadgets. Here's the bare minimum, fit for the Great British Bake Off tent!
- Food processor (optional, but seriously helpful). Or, you know, a large bowl and some elbow grease!
- Large mixing bowl.
- Plastic wrap. The cling film, as some people call it.
- Rolling pin.
- 9-inch pie plate.
- Measuring cups and spoons.
Household Hack: No rolling pin? A clean wine bottle works surprisingly well! Been there, done that!
This easy pie crust will become your go-to. So good, it’s practically a no fail pie crust . You will get a pie crust with tang !
Sour Cream Dream: The Easiest, Flakiest Pie Crust Ever!
Honestly, baking a pie crust can be intimidating. Been there, tried that, almost cried. But This Flaky Sour Cream Pastry recipe is a game-changer.
It's so easy, even I can't mess it up, and that's saying something. It gives the pie a subtle tang.
Prep Like a Pro: Your Mise en Place Mission
First, get everything ready. This is essential for a smooth bake. Measure 2 1/2 cups (300g) of flour, 1 teaspoon (6g) of salt , 1 cup (227g) of cold butter cut into cubes, and 1/2 cup (113g) of cold sour cream .
Have 2-4 tablespoons (30-60ml) of ice water on hand. Cold ingredients are key! Chill mode is a must!
Step-by-Step to Pie Perfection
- Combine flour and salt in a food processor. Pulse a few times to mix.
- Add the cold butter chunks. Pulse until it looks like coarse crumbs. Think breadcrumbs.
- Toss in the cold sour cream . Pulse until just combined.
- Slowly add ice water , a tablespoon at a time. Pulse until the dough starts to come together.
- Divide the dough into two flat disks. Wrap them in plastic.
- Chill in the fridge for at least 30 minutes . Or even better, an hour.
Pro Tips for Pie Crust Glory
Don't overmix the dough. Seriously, don't. Overmixing equals tough crust. Instead of a food processor, you can use a pastry blender.
I've done both and they both work! Blind Baking Pie Crust is essential for custard pies. Use pie weights or dried beans.
If you don't have sour cream, use plain Greek yogurt. I used it myself one time!
Let's get baking and let us all Here's your list of 10 , all geared towards getting that perfect pie crust, fit for any Great British Bake Off tent!
Recipe Notes: Elevate Your Pie Game!
Let's chat about making This Flaky Sour Cream Pastry absolutely amazing. Honestly, making pie crust can feel intimidating, but trust me, this recipe is a game-changer! These recipe notes will help you achieve that perfect flaky pie crust , even if you've never attempted it before.
Remember that baking is all about practice and love.
Serving Suggestions: The Art of the Slice
So, you've baked this gorgeous pie. Now what? For presentation, think rustic chic. A simple dusting of powdered sugar does wonders. Or, get fancy with some fresh berries.
For sides? Vanilla ice cream is always a win. For a savory pie, a simple green salad complements it nicely.
And don't forget the drinks! A hot cup of tea or coffee is ideal. Remember, the goal is to make a slice of homemade pie dough feel like a slice of heaven.
Storage Tips: Keepin' it Fresh
Got leftovers? Lucky you! Refrigerate any leftover pie covered. It'll stay fresh for about 3 days. If you want to freeze it, wrap it tightly in plastic wrap and then foil.
It can last for up to 2 months. When reheating, warm it gently in the oven at 350° F ( 175° C) for about 10- 15 minutes.
This helps keep the sour cream pastry flaky.
Variations: Make it Your Own!
Want to switch things up? Add 2 tablespoons of sugar to the dry ingredients for a sweeter crust. Or, add a tablespoon of dried herbs (thyme, rosemary) for a savory pastry crust recipe .
Need a gluten-free version? Use a good quality blend. Use plain Greek yogurt to substitute the sour cream.
Nutrition Basics: A Little Something to Know
Okay, let's keep it real. This pie crust is not a health food. But hey, it's all about balance, right? A slice contains roughly 350-400 calories.
The main perk? It makes people happy, and that's worth something. It also offers small amounts of protein and carbs to balance your pie recipe.
Alright, you're armed with all the knowledge you need to create a no fail pie crust . Go on, give it a go! You'll be amazed at how easy it is to make a flaky pie crust with a subtle pie crust with tang .
Baking is about trying and failing until you find your sweet spot and if Prue Leith was here, she will approve it.
Frequently Asked Questions
Why is my pie crust tough? Is there a way to avoid a "soggy bottom" with This Flaky Sour Cream Pastry?
A tough pie crust is usually due to overmixing the dough, which develops too much gluten. With this Flaky Sour Cream Pastry, remember to mix until just combined. For a "soggy bottom," pre-bake your crust (also known as blind baking!) for pies with wet fillings like custard or pumpkin.
Prick the bottom with a fork before baking and consider using pie weights or dried beans to keep it from puffing up.
Can I make This Flaky Sour Cream Pastry ahead of time? How should I store it?
Absolutely! In fact, chilling the dough is crucial for a flaky crust. You can store the dough disks wrapped tightly in plastic wrap in the refrigerator for up to 2 days. For longer storage, freeze the wrapped dough for up to 2 months. Thaw it in the refrigerator overnight before rolling it out. This pastry freezes wonderfully!
I don't have sour cream. What can I use instead in This Flaky Sour Cream Pastry recipe?
Don't fret! You can substitute plain Greek yogurt for the sour cream in equal measure. The yogurt will provide a similar tang and moisture content. Just make sure it's plain and unsweetened.
Can I make This Flaky Sour Cream Pastry in a food processor? Is that really easier?
Yes, a food processor makes this recipe a breeze! Simply pulse the dry ingredients together, then pulse in the cold butter until it resembles coarse crumbs. Add the sour cream and water, pung until the dough just comes together. Just be careful not to overmix, or you'll end up with a tough crust! It’s the lazy baker's secret weapon for perfect pastry.
I want to make a sweet pie with This Flaky Sour Cream Pastry. Should I change anything?
For a sweet pie, you can add 2 tablespoons of granulated sugar to the dry ingredients. This will enhance the flavor and help with browning. You could also add a touch of vanilla extract to the sour cream for an extra layer of sweetness.
Is This Flaky Sour Cream Pastry healthy? What are the nutritional considerations?
Like most pie crusts, this one is relatively high in fat due to the butter. However, it's all about moderation! Using high-quality ingredients and enjoying it as part of a balanced diet is key. A single serving (1/8 of the crust) is about 350-400 calories, with a good portion of that being fat.
You can adjust this by using less butter or opting for lighter fillings.
