I usually use frozen shells (sacrilege) as its supposed to be a quick & easy dinner (and I am no baker!) Does the discard make the pie crust tangier at all, or does the flavor bake out? No added water, instead you add sour cream. Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and let it sit on the … Mix together the eggs, sour cream, and vanilla in a separate bowl. Thanks for the tip, Naiomi! And I’m not sure the sour cream would do much to accentuate the chocolate flavor. water ... out the pierogi dough. To roll out, sprinkle a clean, flat surface with flour. Holy deliciousness! Sprinkle the yeast over the water. Never made pie crust. Leave most of the butter in large, pea-sized pieces. I have only ever made it by hand.” If you do make it by food processor, we’d love to hear how it goes! https://fabulesslyfrugal.com/recipes/sour-cream-sugar-cookies Also make sure you leave a lot of hang (if you think you have too much, you don’t) it does shrink a lot! The same dough can be used for ‘Uszka’ (tiny … 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. These are the amounts for a single-crust 9-inch pie. Not … 5 Form dough into disks, refrigerate: Use your hands to gather the pastry dough together into a large ball. 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. The pie crust is as you say, no fail. Use your clean hands to squish the flour and butter together with your thumbs, fingers, and knuckles. Dissolve 1 tbsp sugar in the warm water in a small bowl. Easy! a large bowl with an electric mixer, beat butter and sugar on high until creamy. It will last in the freezer for up to 3 months. but this easy crust was well worth the small amount of extra effort and I won’t buy frozen again. Please try again later. Total Carbohydrate Hi Elise. Thank you! Hi Brian, so glad you like the recipe! How much coco powder would you recommend and should I reduce any of the flour to replace with coco powder? This is fail proof! I made this recipe and modified by adding 1/2 cup of sourdough starter and about another 1/2 cup of flour. I love crushing the butter with a fist to create flakes of butter. Pierogi Dough with Sour Cream goes well with any kind of stuffing. 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. To make ahead, form a disk with the dough as flat as possible and wrap well with plastic wrap. 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. Spoon the dough out onto a parchment-lined baking sheet and press each cookie flat with the bottom of a glass dipped in sugar. Did you know you can save this recipe and order the ingredients for. To freeze the dough, wrap tightly in plastic wrap and then wrap tightly with aluminum foil. Elise Bauer is the founder of Simply Recipes. Pull up a chair! Add flour 1 cup at a time, mixing well after each addition. I get compliments on it no matter what I use it for - cinnamon buns, filled braids, yeasted coffee cakes, whatever you can imagine. 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. I used this pie crust recipe for Thanksgiving this year and it came out perfect! Please do not use our photos without prior written permission. In the bowl of an electric mixer fitted with the paddle attachment, mix the 3 cups of flour, remaining … If the dough is dry, add more water 1 tablespoon at a time, until it's moist and springy. Also, I bake in the middle of the oven. Thanks for waiting. Lol. Move aside food processor! 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. My mother, the pastry queen, was asking for “my secret”. If it still feels too stiff to roll out, hold your hands around the edges to soften. 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! Hello! First time commenting? Form into two disks. Elise is dedicated to helping home cooks be successful in the kitchen. egg, and water in a large bowl. Turn the mixture back onto the counter and roll and scrape it together three more times. 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. You can use it the same day or refrigerate for up to 3 days.It is rich, sweet, tender and easy to work with. 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. When you add sour cream, you add moisture that is surrounded by fat. 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. 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. https://www.crunchycreamysweet.com/2-ingredient-pizza-dough-recipe 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. Stir in the sour cream; the dough won't be cohesive. This pie crust was easy to make and tastes amazing. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours. When ready to use, let it come to room temperature and finish rising. Wrap dough and chill in the refrigerator 1 hour or until firm. Thank you! 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. When making it I had a small issue with the measurements. 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. Add sour cream … Where I am is hard to come by sour cream. The secret? I used this recipe to make a semi structured rustic chicken pot pie and had great results! If it’s at all dry or crumbly, add more sour cream (or Greek yogurt) until it comes together. You can use this pastry dough for unstructured rustic pies or galettes, or single or double crusted traditional pies. The dough ratio is 1 cup flour: 1 stick butter: 1/4 cup sour cream: 1/2 teaspoon salt: 1 teaspoon sugar. The process of making sour cream dough empanadas is the same I made with the yeast-risen dough. I was a total crust novice and I feel brilliant whenever I use this recipe. I sometimes use maple extract or orange extract instead of vanilla to match the filling. “If you don’t have sour cream you can use full fat plain yogurt for a similar effect.”. Can I sub it with full fat yogurt? Stir briefly with a fork, cover and let stand for 2 to 3 minutes or until bubbly. Sour cream. So good to hear, Sascha! https://polishshirtstore.com/blogs/blog/sour-creme-pierogi-dough-recipe This dough is extremely versatile. Place it in the freezer for another 10 minutes, then remove the bowl from the freezer and gently fold in the sour cream. 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. 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. I am grateful to “Brent” below, who’s comment about moisture levels helped me. Sorry, our subscription service is unavailable. Good luck! I would cut back the time. No machine required. Will definitely make again. Less flour means a more tender and flavorful cookie. Turkey pot pie with homemade gravy with star and a crescent moon pattern, and a couple of hearts. I had to add a Tablespoon or so of water as it was too dry to form a ball/ disk. If you do experiment with it, please let us know how those experiments turn out! Email. I made mine in a food processor – super easy and turned out great! On low speed, gradually add half the flour and then the salt. Please review the Comment Policy. Whisk together the flour, salt, and baking powder. This dough rolled out like a dream. 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. This pie dough works a little differently than classic pie dough: You can easily make ahead and refrigerate or freeze this pie dough. of sour cream to get the right consistency. I’ve made it many times and it’s always perfect. Instead of worrying over adding exact amount of ice water, you’re going to simply add sour cream to this recipe. Sour cream! 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 think the three steps to making this a success are: 1) Incorporating the butter by hand. Hi Tamala, were you blind baking a crust and it got too brown at 60 minutes? Cover and let stand for 5 minutes. Also, next time, try checking the doneness a little earlier, just to be safe. If the dough isn't moist enough to hold its shape, add 1 to 2 tablespoons cold milk. Love it!! 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. 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. This buttery pie and pastry crust is our favorite, anyone can make! As you roll the dough, check to make sure the bottom is not sticking. I will absolutely make this again and again! You can toss this dough around all day and it still comes out tender and delicious! Add baking soda, baking powder and flour and beat on low until combined Lightly butter a medium bowl. 3 Next time will be even better! Chill in the refrigerator for an hour or up to a day ahead. I like to use an oven thermometer to double check the temperature–many ovens are off by 25 degrees or so. Put the flour and salt in a 3-quart bowl, and stir to blend. Easy. Perfect. Pin Print. 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). This ingredients yields one of the flakiest, best tasting pie crusts … Brush the top lightly with a small amount of softened butter. Turn the dough onto a well-floured surface. Form the disks so that there are no cracks. 2) Working the dough into two disks. Add the sour cream mixture to the flour along with the dissolved yeast, and mix on low until a rough dough is formed. It was very easy, too. The dough is supposed to be soft, almost like a thick cake batter. on Amazon, (20% savings) Hi Brian, I think a few tablespoons of cocoa might be enough, but you’d want to add some more sugar, too. The dough can stay in the refrigerator overnight or up to 2 days and frozen up to a month. 9 %. 3) Refrigeration! $49.99 Preheat oven to 400 degrees F. Mix butter, sour cream and salt. Facebook Tweet. … 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. Sour cream is mixed into the dough … Read more about our affiliate linking policy. It can also be used for a savory pot pie. Do not stir. 2 Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Wrap the dough … 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. Fold the dough crosswise into thirds, forming a 6x9-inch rectangle. An important element to this pie dough is the acidity in the sour cream. It goes especially well with meat-less fillings, such as ‘Ruskie’ Potato & Cheese. I made an apple pie and used the apple pie recipe from here as well. Thank you for this recipe! However, can this crust be made in a food processor? I used with your pumpkin pie recipe and it was a big hit! Used this crust for pumpkin and pecan pies. If you don’t have sour cream you can use full fat plain yogurt for a similar effect. 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. It was moist, flaky and delicious! I read the recipe carefully several times and followed it exactly. All photos and content are copyright protected. 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). 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. Use a fork to incorporate into the mixture. Fold dough in thirds again, forming a thick piece about 3x6 inches. Place the three strudels seam side down on a baking sheet or in a large baking dish. 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. Mix in the yeast mixture until incorporated, then stir in the sour cream to make a soft but not sticky dough. Divide chilled dough into thirds and turn onto floured surface; roll each portion into 15x12 inch rectangle. 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. I hath found the holy grail of pastry doughs. 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. This was my first attempt at pastry crust for a scratch cherry pie. I’m not kidding. Using sour cream to stir this together is a HUGE improvement! But it is well worth the multiple batches. Sprinkle all over with a little flour. Work the butter into the dough until you have what resembles a coarse meal with some flattened chunks of butter. Add eggs, vanilla, and sour cream and beat until smooth. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. As you work the dough into disks, it should end up smooth, having the consistency of Play-Doh. Hi Tamala, it could be your oven is running hot. Knead ... you fill the pierogis, put 5 qt. If the dough is sticky, add more flo 4 Add sour cream: Add the sour cream to the flour butter mixture. This recipe makes enough dough for a top and bottom crust for a 9-inch pie. I used a glass pan, parchment paper, dried beans and placed it on the lower shelf. And doubling does not mean double the number of crusts. Dough for Sour Cream Crescent Rolls may be baked in other shapes such as cloverleaf and pan rolls. Wrap tightly with plastic wrap. ***For later use: cover with plastic wrap and refrigerate for up to 3 days. 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. Mix until the dough comes together. Dough should be soft and slightly oily - should not stick to your fingers. 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