My Favorite Homemade Pie Crust

1/2 cup (113g) sour cream. *If you use salted butter, reduce the amount of salt to 1/4 teaspoon. Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces. Stir in the sour cream; the dough won't be cohesive.

My Favorite Homemade Pie Crust

directions. Combine the flour, sour cream, and softened butter until a soft dough forms. Divide the dough in half and pat each into a ball. Place in the refrigerator, uncovered, for 10 minutes. Roll out each dough ball into a 9-inch circle and line a pie plate. Use as an unbaked crust.

Olive The Ingredients CinnamonRoll Pie Crust

Add remaining 1/2 cup butter, and cut into flour butter mixture, until the size of peas. Combine sugar and sour cream. Slowly drizzle sour cream mixture over flour mixture, while tossing to coat evenly. Add water 1 teaspoon at a time if needed, until dough holds together. Divide dough into 2, and wrap in plastic wrap.

FileCherryPieSlice.jpg Wikimedia Commons

Directions. Combine sour cream, water, sugar, and salt in a small bowl. Cut butter and lard into the flour until it resembles coarse meal. Add sour cream mixture until dough forms. Divide dough in half and flatten into 2 discs. Cover with plastic wrap and refrigerate for an hour. Once you are ready to bake, follow the instructions for the type.

Grandma's BEST Pie Crust ⋆ NellieBellie

Combine flour, sugar and salt in a medium bowl. Add butter to the dry ingredients. Use a pastry cutter or two knives to cut butter into mixture. Continue cutting until pea-sized pieces form. Add sour cream and stir to combine. Shape dough into a round disk and wrap with plastic wrap. Refrigerate 1 hour. Roll dough out onto a floured surface to.

How To Make Pie Crust

Here is a simple recipe for sour cream pie crust: Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup (1 stick) cold unsalted butter, cut into cubes; 1/4 cup cold sour cream; Instructions: In a large bowl, whisk together the flour and salt.

My Favorite Homemade Pie Crust

Sprinkled the cubes of butter over the flour. Use your clean hands to squish the flour and butter together with thumbs, fingers, and knuckles. Work the butter into the dough until it resembles a coarse meal with some flattened chunks of butter. Add the sour cream to the flour butter mixture. Use a fork to incorporate into the mixture.

Apple pie with sourcream crust ready to go in the oven. r/covidcookery

Sour Cream Pie Crust. Servings: 2 pie crusts Time: 20 minutes prep, Dough chilling time 1 hr Difficulty: Easy This recipe makes enough dough for 1 double-crust or 2, 9-inch single crusts. After testing so many crust recipes we found this recipe to be the most buttery, flakiest texture and best tasting in a homemade crust.

Perfect Pie Crust Baking Sense

In a large bowl sift together flour and salt. Cut in the butter until mixture resembles cornmeal. In a small bowl mix the egg and sour cream together. Add this to the flour mixture and work it in quickly until dough forms a ball. Divide in half, wrap in plastic and chill for 1 hour.

Playing with Flour Pie crust

How to make Easy Homemade Pie Crust. In a small bowl, whisk together the sour cream and egg yolk until combined, and set aside. In the work bowl of a food processor, pulse the flour, sugar, and salt a few times to combine. Add the butter and pulse until butter is in pea-size pieces, about 10 pulses, do not over-mix.

Rhubarb Sour Cream Pie Well Dined

Use full fat. How to make sour cream pie crust. 1. Pulse flour, sugar, and salt in a food processor. You can also use a pastry blender, but be sure your sugar is finer grain (mine is organic and thus larger crystals and requires a food processor). 2. Add half the butter (diced) and pulse/blend until a sandy texture. 3.

NYT Cooking How to Make a Pie Crust

For this pie crust, add 1 1/2 cups all-purpose flour to a medium-size bowl, followed by 2 tablespoons sugar and 1/4 teaspoon salt. Give that mixture a quick stir with a fork. Now, add the chilled shortening (two tablespoons).

Olive The Ingredients CinnamonRoll Pie Crust

Gently lift up the edges of the pie crust and settle it into the bottom of the pie plate without pressing or smushing. Trim the edges to within 1/4-inch. Fold the short overhang underneath the top edge of the pie plate and crimp all the way around. Cover with plastic wrap and refrigerate for 30 minutes before using.

Fillable Pie Crust Props Artisan

Cut in butter and shortening with fingers until it resembles coarse meal. Add sour cream and stir just until dough forms. Turn out onto lightly-floured surface. Divide in half. Form each half into ball and flatten into disk. Wrap each disk in plastic. Refrigerate 1 hour. (can be prepared up to 1 month ahead and frozen. Defrost before using.).

Flaky Sour Cream Pie Crust Serena Bakes Simply From Scratch

Instructions. In a medium bowl combine the flour and salt. Add the cubed butter, toss to combine and then blend with your fingers (or a pastry blender) until the mixture resembles coarse crumbs. Stir in the sour cream and then knead together quickly until a rough dough is formed.

Crustless savoury pie The Home Chef

For a single-crust 9-inch pie, halve the ingredient amounts: 1 cup flour, 1/2 teaspoon salt, 1 teaspoon sugar, 1 stick butter, 1/4 cup sour cream. For a 10-inch double crust pie, increase the flour to 2 1/2 cups, the butter to 2 1/2 sticks, and the sour cream to 1/2 cup plus 2 tablespoons. Halve these amounts for a single crust 10-inch pie.