Buttery Sour Cream Pie Crust
This delectable pie crust combines the rich flavors of butter and sour cream to create a tender, flaky base perfect for any sweet or savory pie. With a simple combination of ingredients, this recipe yields two single crusts, making it ideal for a double-crusted pie or two separate pies. The addition of sour cream not only enhances flavor but also ensures a beautifully pliable dough, making this the ultimate pie crust for any baking enthusiast.
2
Servings
725
Calories
5
Ingredients
Ingredients
All-purpose flour
2 cups (sifted)
Salt
1/2 teaspoon (sifted with flour)
Cold unsalted butter
12 teaspoons (cut into small cubes)
Egg
1 (beaten)
Sour cream
4 teaspoons (mixed with egg)
Instructions
1
In a large mixing bowl, combine the sifted flour and salt. Make sure they are evenly distributed.
2
Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs, similar to the texture of cornmeal. Be careful not to overwork the mixture as this could warm the butter.
3
In a small bowl, beat the egg and mix in the sour cream until well combined and smooth.
4
Pour the egg and sour cream mixture into the flour and butter mixture. Using a fork or your hands, gently combine until the mixture forms a dough. If necessary, add a teaspoon of cold water at a time to help the dough come together if it appears too dry.
5
Divide the dough in half and shape each half into a ball. Flatten each ball slightly into a disk shape. Wrap in plastic wrap and refrigerate for at least 1 hour to allow the gluten to relax and the butter to firm up.
6
Before using, let the dough sit at room temperature for about 10 minutes. Roll out as needed for your pie recipe.
Nutrition Information
48g
Fat
63g
Carbs
10g
Protein
600mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Buttery Sour Cream Pie Crust?
It is a tender, flaky pie base that combines rich butter and sour cream for a flavor profile suitable for both sweet and savory dishes.
How many crusts does this recipe make?
This recipe yields two single crusts, which can be used for a double-crusted pie or two separate single-crust pies.
What makes this pie crust different from standard recipes?
The addition of sour cream not only enhances the flavor but also ensures the dough is beautifully pliable and easy to work with.
Why should the butter be cold?
Using cold butter is essential for creating a flaky texture; it prevents the butter from melting into the flour before baking.
Do I need to sift the flour?
Yes, the recipe specifies using 2 cups of all-purpose flour that has been sifted along with the salt.
What is the purpose of the egg in this recipe?
The egg acts as a binder and adds richness to the dough, helping to create a sturdy yet tender crust.
How long should I chill the dough?
The dough should be refrigerated for at least 1 hour to allow the gluten to relax and the butter to firm up.
Can I use this crust for savory pies?
Yes, this crust is perfect for both sweet and savory applications like pot pies or quiches.
What should the texture of the butter and flour mixture look like?
The mixture should resemble coarse crumbs, similar to the texture of cornmeal, once the butter is worked in.
How much sour cream is needed?
The recipe calls for 4 teaspoons of sour cream mixed with one egg.
What should I do if the dough is too dry?
If the dough doesn't come together, you can add a teaspoon of cold water at a time until it forms a cohesive dough.
How should I shape the dough before refrigerating?
Divide the dough in half and flatten each portion into a disk shape before wrapping them in plastic wrap.
How many calories are in this recipe?
There are approximately 725 calories in this recipe.
How much fat is in the crust?
The recipe contains 48 grams of fat.
What is the sodium content?
The crust contains 600mg of sodium.
Is there protein in this pie crust?
Yes, there are 10 grams of protein in the recipe.
How many carbohydrates does it contain?
There are 63 grams of carbohydrates in this pie crust recipe.
What amount of butter is required?
The recipe uses 12 teaspoons of cold unsalted butter cut into small cubes.
How much salt is used?
You will need 1/2 teaspoon of salt.
Should the dough sit out before rolling?
Yes, let the dough sit at room temperature for about 10 minutes before rolling it out.
Can I use salted butter?
The recipe specifies unsalted butter, but if you use salted, you may want to reduce the additional salt.
What equipment do I need to mix the butter?
You can use a pastry cutter or your fingers to work the butter into the flour.
Is this crust suitable for beginners?
Yes, the sour cream makes the dough more pliable and easier to handle for those new to baking.
Can I make this dough ahead of time?
Yes, you can refrigerate the wrapped dough disks for at least an hour or longer before use.
Does this recipe include sugar?
No, this recipe does not include sugar, making it versatile for all types of pies.
How do I mix the wet ingredients?
In a small bowl, beat the egg and then mix in the sour cream until the mixture is smooth.
What type of flour should I use?
All-purpose flour is the best choice for this recipe.
What is the serving size for this recipe?
The recipe makes 2 crusts, which are typically divided into 2 servings for calculation purposes.
Is the crust tender or crunchy?
The combination of butter and sour cream creates a very tender and flaky texture.
Can I use this for a double-crust fruit pie?
Absolutely, the yield of two crusts is ideal for a bottom and top crust on a fruit pie.