Sour Cream Pie Crust 🥧
Preparation Time: 15 minutes
Total Time: 15 minutes
Recipe Yield: 2 single crusts
Description:
Indulge in the delightful creation of a Sour Cream Pie Crust, a recipe crafted to perfection. This buttery crust boasts a tangy twist, making it a standout addition to your pie-making repertoire. With its flaky texture and hint of sour cream goodness, it’s sure to elevate any dessert to new heights of deliciousness.
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, cold and cut into cubes
- 1 large egg
- 4 tablespoons sour cream
Instructions:
| Step | Description |
|---|---|
| 1 | In a large bowl, sift together the all-purpose flour and salt, ensuring even distribution of ingredients. |
| 2 | Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse cornmeal, with pea-sized butter pieces remaining. This step is crucial for achieving a flaky crust. |
| 3 | In a separate small bowl, whisk together the large egg and sour cream until well combined. The addition of sour cream adds richness and a slight tang to the crust, enhancing its flavor profile. |
| 4 | Pour the egg and sour cream mixture into the flour-butter mixture. Gently work the ingredients together using a fork or your hands until a cohesive dough forms. Be careful not to overwork the dough, as this can result in a tough crust. |
| 5 | Once the dough comes together, divide it into two equal portions. Shape each portion into a flat disk and wrap them tightly in plastic wrap. Chilling the dough for at least 1 hour is essential, as it allows the gluten to relax and the butter to firm up, making the dough easier to roll out and ensuring a tender, flaky crust. |
| 6 | After chilling, remove the dough from the refrigerator and let it sit at room temperature for a few minutes to slightly soften. This makes it easier to roll out without cracking. |
| 7 | Roll out each portion of dough on a lightly floured surface into a circle slightly larger than your pie dish. Carefully transfer the rolled-out dough to the pie dish, gently pressing it into the bottom and sides. Trim any excess dough hanging over the edges with a sharp knife, leaving a 1-inch overhang. |
| 8 | Your Sour Cream Pie Crust is now ready to be filled with your favorite sweet or savory pie filling and baked according to your recipe’s instructions. Enjoy the buttery, flaky goodness of this homemade crust that’s sure to elevate any pie to perfection! |
Nutritional Information (Per Serving):
- Calories: 710.3
- Fat: 28.2g
- Saturated Fat: 16.4g
- Cholesterol: 169.7mg
- Sodium: 785mg
- Carbohydrates: 95.9g
- Fiber: 3.4g
- Sugar: 0.6g
- Protein: 16.6g
Recipe Notes:
- For a richer crust, you can substitute part or all of the sour cream with full-fat Greek yogurt.
- Ensure that the butter is cold when incorporating it into the flour mixture, as this helps create layers in the crust during baking, resulting in a flakier texture.
- If you prefer a sweeter crust for dessert pies, you can add a tablespoon of granulated sugar to the flour mixture before incorporating the butter.
- This recipe yields enough dough for two single crusts, perfect for pies that require a bottom crust only. If making a double-crust pie, simply double the recipe or use one portion for the bottom crust and the other for the top crust.
