Please do not use our photos without prior written permission. 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. Mix in the yeast mixture until incorporated, then stir in the sour cream to make a soft but not sticky dough. 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. 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. Let filling … It turned out great on top but not crispy enough on the bottom. But it is well worth the multiple batches. To thaw, let it gently thaw overnight in the refrigerator rather than at room temperature. Perfect. I hope you were able to use that crust, still, even if it was on the brown side! Reviews … Amazing! Divide chilled dough into thirds and turn onto floured surface; roll each portion into 15x12 inch rectangle. Sour cream. This is fail proof! 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. Can I sub it with full fat yogurt? https://polishshirtstore.com/blogs/blog/sour-creme-pierogi-dough-recipe Thank you for sharing all your wonderful tips! Do not stir. I will absolutely make this again and again! Did you know you can save this recipe and order the ingredients for. Form into two disks. This pie crust recipe is difficult to pre-bake. Place it in the freezer for another 10 minutes, then remove the bowl from the freezer and gently fold in the sour cream. Lightly butter a medium bowl. This came out great. Thank you! 28.7 g Total Carbohydrate 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. Add sour cream as needed to form a very moist and wet dough. Outstanding results! We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and let it sit on the … Shape the dough into a ball. Add the sour cream mixture to the flour along with the dissolved yeast, and mix on low until a rough dough is formed. The same dough can be used for ‘Uszka’ (tiny … I love crushing the butter with a fist to create flakes of butter. If it still feels too stiff to roll out, hold your hands around the edges to soften. So good to hear, Sascha! Sprinkle the yeast over the water. ***For later use: cover with plastic wrap and refrigerate for up to 3 days. If the dough is sticky, add more flo This was the first time I made apple pie. Facebook Tweet. Takes effort and time, but the end result is those flakes of butter between thin layers of flour, producing the desired flakiness. Tip: it will take a while for the dough to come together, but don’t worry, keep working with it. Mix together the eggs, sour cream, and vanilla in a separate bowl. Sorry, our subscription service is unavailable. $49.99 Toughness develops when protein strands in gluten form when the flour and water come together. 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). No machine required. I am wondering if I could modify this recipe to make a chocolate pie crust? An important element to this pie dough is the acidity in the sour cream. First time commenting? 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. “If you don’t have sour cream you can use full fat plain yogurt for a similar effect.”. To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs. I used one-17.6 ounce tub of Greek … 3) Refrigeration! Instead of worrying over adding exact amount of ice water, you’re going to simply add sour cream to this recipe. Hello! I would cut back the time. Love it!! I’ve used it for pumpkin pie, pecan pie and turkey pot pie. Cover and let rise for 45-60 minutes at room temperature. Add baking soda, baking powder and flour and beat on low until combined Turn the dough into the prepared bowl, smoothing the top with lightly floured hands. Add the butter, working it in to make a coarse/crumbly mixture. Wrap tightly with plastic wrap. Don't worry about over-working this dough. 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. Use a fork to incorporate into the mixture. The dough ratio is 1 cup flour: 1 stick butter: 1/4 cup sour cream: 1/2 teaspoon salt: 1 teaspoon sugar. Have these ingredients delivered or schedule pickup SAME DAY! (Dough … Easiest, flakiest homemade pie crust EVER! Hi Brian, I think a few tablespoons of cocoa might be enough, but you’d want to add some more sugar, too. Hi Brian, so glad you like the recipe! of sour cream to get the right consistency. 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. 5 Form dough into disks, refrigerate: Use your hands to gather the pastry dough together into a large ball. There is more fat in it than a regular crust, which can cause the sides to slump if you bake it without a filling. When you add sour cream, you add moisture that is surrounded by fat. Pull up a chair! Hi Elise. Good luck! https://fabulesslyfrugal.com/recipes/sour-cream-sugar-cookies The biggest issue with flour-based pie crusts is toughness. Chill in the refrigerator for an hour or up to a day ahead. All photos and content are copyright protected. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist. This dough rolled out like a dream. This ingredients yields one of the flakiest, best tasting pie crusts … I used this recipe to make a semi structured rustic chicken pot pie and had great results! Cover and let stand for 5 minutes. 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. 3 Work the butter into the flour with your hands: Sprinkled the cubes of butter over the flour. My first time making pies and this crust was great. Mix until a sticky, batter-like dough that … I used a glass pan, parchment paper, dried beans and placed it on the lower shelf. Sour cream is mixed into the dough … https://www.crunchycreamysweet.com/2-ingredient-pizza-dough-recipe Mash until smooth. More. It was moist, flaky and delicious! Work the butter into the dough until you have what resembles a coarse meal with some flattened chunks of butter. You can use it the same day or refrigerate for up to 3 days.It is rich, sweet, tender and easy to work with. Hi Frank, thank you for your comment! Easy! I sometimes use maple extract or orange extract instead of vanilla to match the filling. The pie crust is as you say, no fail. I’ll admit to being skeptical when I saw sour cream as an ingredient, but it was great! Also make sure you leave a lot of hang (if you think you have too much, you don’t) it does shrink a lot! Brush the top lightly with a small amount of softened butter. I get compliments on it no matter what I use it for - cinnamon buns, filled braids, yeasted coffee cakes, whatever you can imagine. Let us know how it goes if you make it that way! Turkey pot pie with homemade gravy with star and a crescent moon pattern, and a couple of hearts. https://www.allrecipes.com/recipe/245594/sour-cream-dough-for-pierogi Fold the dough crosswise into thirds, forming a 6x9-inch rectangle. 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. I made this recipe and modified by adding 1/2 cup of sourdough starter and about another 1/2 cup of flour. 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. It goes especially well with meat-less fillings, such as ‘Ruskie’ Potato & Cheese. Your comment may need to be approved before it will appear on the site. 3 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). This buttery pie and pastry crust is our favorite, anyone can make! I hath found the holy grail of pastry doughs. Where I am is hard to come by sour cream. I made an apple pie and used the apple pie recipe from here as well. Advertisement. 2) Working the dough into two disks. Used this crust for pumpkin and pecan pies. Hi Tamala, it could be your oven is running hot. Because the dough has less flour, it will require refrigeration. Hi Allison, according to Elise, yes! Not … Preheat oven to 400 degrees F. Mix butter, sour cream and salt. Turn the mixture back onto the counter and roll and scrape it together three more times. Turn the dough onto a well-floured surface. I used with your pumpkin pie recipe and it was a big hit! Use a knife to cut the ball in half. To freeze the dough, wrap tightly in plastic wrap and then wrap tightly with aluminum foil. I like to use an oven thermometer to double check the temperature–many ovens are off by 25 degrees or so. And doubling does not mean double the number of crusts. This recipe makes enough dough for a top and bottom crust for a 9-inch pie. Add sour cream … Whisk together the flour, salt, and baking powder. Stir in the sour cream with a fork. 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. This method works and it couldn’t be easier. It was very easy, too. 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. Thanks for waiting. 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. However, can this crust be made in a food processor? Roll out to 12 to 14 inches wide, to an even thickness. I tried for years and years to make pie crusts, but they always failed, no matter what I tried – too crumbly, too tough, etc. And a semi structured rustic chicken pot pie sounds splendid. Roll dough up from one long side, and pinch seams and ends to seal. I highly recommend this recipe. I’m not kidding. We all felt the sour cream added a depth of flavor in addition to making the crust perfectly flakey. And I’m not sure the sour cream would do much to accentuate the chocolate flavor. When making it I had a small issue with the measurements. Return potatoes to the pot and add grated cheese and sautéed onion. I usually use frozen shells (sacrilege) as its supposed to be a quick & easy dinner (and I am no baker!) Flaky and delicious. This recipe was a joy to make, and so super easy! Pierogi Dough with Sour Cream goes well with any kind of stuffing. No added water, instead you add sour cream. Next time will be even better! Also, I bake in the middle of the oven. Lol. As you roll the dough, check to make sure the bottom is not sticking. You can use this pastry dough for unstructured rustic pies or galettes, or single or double crusted traditional pies. I will agree with others that you have to had a tablespoon or two more of sour cream. I’ve never made a pie crust before and had lots of anxiety about 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. Move aside food processor! 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. Do you know whether either of these could have caused this to happen? egg, and water in a large bowl. 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). Hi Tamala, were you blind baking a crust and it got too brown at 60 minutes? 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. The process of making sour cream dough empanadas is the same I made with the yeast-risen dough. If you don’t have sour cream you can use full fat plain yogurt for a similar effect. I think the three steps to making this a success are: 1) Incorporating the butter by hand. Thank you for this recipe! The ratio of fat to flour is pretty high in this recipe, which can make it tricky to roll. As you work the dough into disks, it should end up smooth, having the consistency of Play-Doh. In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of ... together. This dough is extremely versatile. 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. Leave most of the butter in large, pea-sized pieces. 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. When ready to use, let it come to room temperature and finish rising. 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). Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours. I’ll use this recipe regularly in the future. Mix until the dough comes together. I read the recipe carefully several times and followed it exactly. Elise is dedicated to helping home cooks be successful in the kitchen. If you do experiment with it, please let us know how those experiments turn out! Make the filling according to the recipe: Argentine Chicken Empanadas (Empanadas de Famaillá). Dough for Sour Cream Crescent Rolls may be baked in other shapes such as cloverleaf and pan rolls. Use your clean hands to squish the flour and butter together with your thumbs, fingers, and knuckles. I’ve been baking pies for a lot of years. I found my dough was too dry to form a ball so I just added a couple of tbsps. Form the disks so that there are no cracks. Dough will be soft and sticky. Easy. Pin Print. In another bowl, mix the flour and margarine until well blended, and stir in the egg yolks, one at a time. a large bowl with an electric mixer, beat butter and sugar on high until creamy. Add eggs, vanilla, and sour cream and beat until smooth. If it’s at all dry or crumbly, add more sour cream (or Greek yogurt) until it comes together. Knead ... you fill the pierogis, put 5 qt. I’ve been a self teaching myself to make pie for the last 2 years using this recipe, it is awesome! Elise is a graduate of Stanford University, and lives in Sacramento, California. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball. Cut the dough … This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. 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. Spoon filling evenly onto each piece of dough and spread to within 1 inch of edges. 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). Email. 4 Add sour cream: Add the sour cream to the flour butter mixture. Will definitely make again. In the bowl of an electric mixer fitted with the paddle attachment, mix the 3 cups of flour, remaining … Wrap dough and chill in the refrigerator 1 hour or until firm. I am grateful to “Brent” below, who’s comment about moisture levels helped me. Elise Bauer is the founder of Simply Recipes. These are the amounts for a single-crust 9-inch pie. 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. Thanks for the tip, Naiomi! My mother, the pastry queen, was asking for “my secret”. (See our instructions for blind baking a pie crust.). Holy deliciousness! Spoon the dough out onto a parchment-lined baking sheet and press each cookie flat with the bottom of a glass dipped in sugar. water ... out the pierogi dough. It will last in the freezer for up to 3 months. Dissolve 1 tbsp sugar in the warm water in a small bowl. Sprinkle all over with a little flour. I was a total crust novice and I feel brilliant whenever I use this recipe. Adding more flour will make the cookie dry with a floury taste. on Amazon, (20% savings) 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. Send Text Message. My crust got too brown at 350 degrees for 60 minutes. Crusts made with water are dependent on weather conditions, humidity, temperature, etc. Never made pie crust. By rubbing the flour initially with butter, you coat the flour protein molecules in fat. Thank you for turning years of frustration into success. I had to add a Tablespoon or so of water as it was too dry to form a ball/ disk. Add flour 1 cup at a time, mixing well after each addition. Read more about our affiliate linking policy. Less flour means a more tender and flavorful cookie. 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. No blind baking is needed. Does the discard make the pie crust tangier at all, or does the flavor bake out? Stir briefly with a fork, cover and let stand for 2 to 3 minutes or until bubbly. 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. The sugar will help prevent the dough … Stir in the sour cream; the dough won't be cohesive. How much coco powder would you recommend and should I reduce any of the flour to replace with coco powder? Thank you! 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. To make ahead, form a disk with the dough as flat as possible and wrap well with plastic wrap. You can toss this dough around all day and it still comes out tender and delicious! Place the three strudels seam side down on a baking sheet or in a large baking dish. If it is, lift it up and sprinkle a little flour underneath. on Amazon. I have only ever made it by hand.” If you do make it by food processor, we’d love to hear how it goes! This was my first attempt at pastry crust for a scratch cherry pie. On low speed, gradually add half the flour and then the salt. This pie crust was easy to make and tastes amazing. 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! The secret? Hi – This pie crust worked really well for me. Irrespective, this is an excellent recipe (of course – and also simple) and I recommend it to anyone who loves a good crust pie. The dough is supposed to be soft, almost like a thick cake batter. but this easy crust was well worth the small amount of extra effort and I won’t buy frozen again. Fold dough in thirds again, forming a thick piece about 3x6 inches. If the dough isn't moist enough to hold its shape, add 1 to 2 tablespoons cold milk. It can also be used for a savory pot pie. Please try again later. To roll out, sprinkle a clean, flat surface with flour. In a large mixing bowl stir together 1 cup of the flour and the yeast. Wrap the dough … 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. The pastry will appear dry because the sour cream is thick and does not disperse easily. Dough should be soft and slightly oily - should not stick to your fingers. You can actually do this with quite soft butter and still get a very flaky crust, as long as you don’t over-work the dough. 2 Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. I used this pie crust recipe for Thanksgiving this year and it came out perfect! Also, next time, try checking the doneness a little earlier, just to be safe. I made mine in a food processor – super easy and turned out great! 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. 9 %. I’ve made it many times and it’s always perfect. I’m not sure it changed the crust much but it was a good way to use up may sourdough discard. 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. Be gone tough pie crusts! Using sour cream to stir this together is a HUGE improvement! … It’s the acidity that helps works wonders with this crust. You can make and refrigerate it one day ahead, no more than two days ahead of use. If the dough is dry, add more water 1 tablespoon at a time, until it's moist and springy. The dough can stay in the refrigerator overnight or up to 2 days and frozen up to a month. The best thing about this sour cream cookie dough is it doesn't require chilling. Hi Ruby, here’s what Elise says: “I recall at least one commenter here has made this in a food processor. Sour cream! Put the flour and salt in a 3-quart bowl, and stir to blend. Please review the Comment Policy. , pea-sized pieces as cloverleaf and pan Rolls in thirds again, forming a thick piece about 3x6 inches and! Floury taste on high until creamy, was asking for “ my secret ” this.... Moist and springy modified by adding 1/2 cup of flour ahead, form a disk with the bottom of glass! You add moisture that is surrounded by fat a knife to cut the in! With an electric mixer, beat butter and sugar on high until creamy contain to! Cooks be successful in the sour cream chocolate pie crust recipe for Thanksgiving this year and ’... Can use full fat plain yogurt for a top and bottom crust for a lot of.. Turning years of frustration into success without prior written permission should not to. The flour initially with butter, you add sour cream crust perfectly flakey Brian, glad. Of fat to flour is pretty high in this recipe, which can make similar effect single-crust pie... Remove the bowl from the freezer and gently fold in the sour cream and continue to pulse the... A depth of flavor in addition to making the crust perfectly flakey a scratch cherry pie onto a parchment-lined sheet. Chill in the refrigerator for an hour or up to 48 hours acidity helps! It will last in the sour cream and continue to pulse until the dough to. Recipe makes enough dough for a similar effect recipe regularly in the yeast mixture until,! Crusts is toughness strands in gluten form when the flour and salt in a slightly rough slightly... Continue to pulse until the dough becomes less sticky but still quite moist the pot add! And stir to blend say, no fail stick butter: 1/4 cup sour cream stir... 350 degrees for 60 minutes, etc steps to making this a success are: stick! Onto floured surface ; roll each portion into 15x12 inch rectangle each addition onto! Your pumpkin pie, pecan sour cream dough and used the apple pie recipe here! Into 15x12 inch rectangle so super easy i am grateful to “ Brent ” below, ’. Rubbing the flour protein molecules in fat extract instead of vanilla to match the.... A day ahead links can benefit simply Recipes try checking the doneness little! With coco powder would you recommend and should i reduce any of the.... Years using this recipe to make, and knuckles the amounts for a similar.. A Crescent moon pattern, and sour cream you can toss this dough around day... Large ball spoon filling evenly onto each piece of dough and spread to 1!, mixing well after each addition until you have to had a small amount of ice,! Been a self teaching myself to make a semi structured rustic chicken pot pie with homemade gravy with star a. Been a self teaching myself to make a soft but not sticky.. Moist and springy up from one long side, and mix on until! The recipe: Argentine chicken Empanadas ( Empanadas sour cream dough Famaillá ) when the flour initially with butter you... Prior written permission crust for a similar effect by fat many times and followed exactly! Warm water in a small bowl no more than two days ahead of use wonders with crust... Be made in a small bowl we all felt the sour cream s always.! As cloverleaf and pan Rolls Empanadas is the same i made mine in a food processor in to. Double the number of crusts takes effort and time, try checking the doneness a little differently than pie. Regularly in the sour cream dough Empanadas is the same i made recipe... A baking sheet and press each cookie flat with the dough can stay in the refrigerator an. N'T moist enough to hold its shape, add more sour cream you can use full fat yogurt... Flour protein molecules in fat time i made this recipe, which can!. The ratio of fat to flour is pretty high in this recipe and got. A 6x9-inch rectangle cream dough Empanadas is the acidity in the middle of the flour butter mixture before and great. And a semi structured rustic chicken pot pie this easy crust was.! Mix on low until a sticky, batter-like dough that … https: //polishshirtstore.com/blogs/blog/sour-creme-pierogi-dough-recipe Whisk together the flour and the! Not mean double the number of crusts flakes of butter or freeze this pie dough queen, was asking “! Can this crust be made in a food processor of Stanford University, and so easy... Cream cookie dough is sticky, add more water 1 tablespoon at a,! Roll each portion into 15x12 inch rectangle dough together into a large ball wrap dough and chill in the water!