2 MINUTE SOUR CREAM PASTRY
This super quick pastry is going to become your new best pastry friend. Quick, flaky, melt-in-the-mouth, buttery and super easy to handle. Love.
Provided by Recipe Winners
Categories Pastry
Time 2m
Number Of Ingredients 5
Steps:
- place flour, salt or sugar and cubed butter in food processor
- pulse till butter resembles coarse breadcrumbs
- add sour cream and continue to pulse until mixture just starts to come together
- turn out onto a bench
- shape dough into a round flat disc
- wrap dough in plastic film and refrigerate for 20 minutes - see notes
- preheat oven to 220c (430f)
- lightly flour bench for roll pastry
- line a 22cm (8 inch) tart/ pie tin with pastry leaving a lip over the edge and add filling
- cut a smaller round for the lid and brush lip of base with beaten egg and seal lid onto the pie
- brush top with beaten egg and cut a small cross in the centre of the lid to allow steam to escape
- bake for 20 minutes at 220c (430f) then reduce heat to 180c (350f) and bake for a further 5-10 minutes until golden brown
- if blind baking, line tart/pie tin with pastry - (trim excess pastry leaving 1cm - 1/2 inch above top of tin) then cover the pastry with baking parchment and fill with rice, chickpeas, or even sugar
- cook for 15 minutes at 210c (420f) in preheated oven
- remove rice and baking parchment from tin
- trim pastry back to level with the top of your tart/pie tin with a sharp knife (trimming after the first cook you will always have a level pastry shell without shrinkage)
- return tart/pie tin to oven for another 10 - 15 minutes until golden and cooked
- allow to cool, then fill and proceed with your filling
Nutrition Facts : Calories 290 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 214 grams sodium, Sugar 49 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
NO FAIL, SOUR CREAM PIE CRUST
Steps:
- 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).
Nutrition Facts : Calories 2893 kcal, Carbohydrate 227 g, Cholesterol 552 mg, Fiber 8 g, Protein 34 g, SaturatedFat 126 g, Sodium 2392 mg, Sugar 13 g, Fat 207 g, ServingSize Makes dough for 2 single crusts, or 1 double crust, UnsaturatedFat 0 g
SOUR CREAM PASTRY
Another old family recipe. Very easy to handle, this dough never gets tough, even if you re-roll it. It was the first I learned. Really good in savory pies. Hint: reroll scraps, cut into 2" squares, add a bit of jam, fold over and bake 10-12 minutes. UPDATE 7/10/2010 In response to a reviewer: For best results, you must sift the flour before measuring, chill the shortening well, use full fat sour cream and chill the dough as directed.
Provided by Deb Wolf
Categories Breads
Time 10m
Yield 2 pie crusts, 8-16 serving(s)
Number Of Ingredients 6
Steps:
- Pulse flour, salt and baking powder in food processor.
- Add shortening. Pulse until mixture resembles coarse meal.
- Stir together sour cream and egg; pour all at once into flour and pulse until it just comes together.
- Dump out onto wax paper. Gather into a disk, wrap in the wax paper and chill at least 20 minutes.
- Cut into two pieces, rewrap one and return it to the refrigerator.
- Roll on a lightly floured surface.
- Fill and bake according to filling recipe.
SOUR CREAM PASTRY DOUGH
Steps:
- Cut butter into 1/2-inch cubes.
- To blend by hand:
- In a bowl with your fingertips or a pastry blender blend together flour, butter, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Stir in sour cream with a fork just until incorporated. Drizzle 4 tablespoons ice water over mixture and gently stir just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, stirring until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
- To blend in a food processor:
- In a food processor pulse together flour, butter, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add sour cream and pulse just until incorporated. Drizzle 4 tablespoons water over mixture and pulse just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, pulsing until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
- To form dough after blending by either method:
- Turn mixture out onto a work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.
SOUR CREAM PASTRY
This is a foolproof pastry that never gets tough no matter how you handle it. It is a dream to handle and tastes great. The sour cream yields a tender flaky pastry.Originally posted by Mean Chef.
Provided by Jeff Hixson
Categories Dessert
Time 15m
Yield 1 1/3 pounds
Number Of Ingredients 4
Steps:
- Put the flour and salt in a 3 qt bowl, stir to blend.
- Scatter butter slices over flour and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs (you can use a food processor for this step).
- Stir in the sour cream with a fork.
- The pastry will appear dry because the sour cream is thick and does not disburse easily.
- With your hands, manipulate the dough into a ball.
- Divide in half, wrap in plastic and refrigerate until cold and firm- at least 4 hours, and up to 3 days or freeze for up to 1 month.
MAGGIE BEER'S SOUR CREAM SHORTCRUST PASTRY
Maggie is an Australian celebrity cook living in the Barossa Valley. She believes in simple food with great flavour and is a passionate cook.
Provided by Missy Wombat
Categories Dessert
Time 50m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 3
Steps:
- Chop the cold butter and put it in a food processor bowl with the flour. Pulse this mixture until the butter resembles chunks the size of olives.
- Add the sour cream and pulse again until 'just' incorporated. The mixture does not have to be perfectly smooth and uniform.
- Turn onto a well-floured, cool surface and roll the dough into a rectangle. cover and leave to rest in the fridge for 20 minutes.
- Roll into the desired shape.
- Rest again in the fridge.
- Bake.
Nutrition Facts : Calories 642.2, Fat 46.7, SaturatedFat 29.2, Cholesterol 119, Sodium 20.7, Carbohydrate 48.8, Fiber 1.7, Sugar 0.2, Protein 7.7
SOUR-CREAM PASTRY
Provided by Craig Claiborne And Pierre Franey
Categories project
Time 30m
Yield Two pounds of dough
Number Of Ingredients 6
Steps:
- Put 3 1/4 cups of the flour, salt to taste, baking powder, butter, eggs and sour cream into the container of a food processor. Process until thoroughly blended.
- If a food processor is not used, put the flour, salt to taste and baking powder in a mixing bowl. Add the butter and cut it with two knives or a pastry blender until the mixture looks like coarse cornmeal. Using a fork, add the eggs and thoroughly blend.
- Scrape the mixture out onto a lightly floured board and knead as briefly as possible, using as little flour as possible to make a smooth and workable dough.
- Shape the dough into a flat cake and wrap it in plastic wrap. Chill until ready to use.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 7 grams, Sodium 169 milligrams, Sugar 1 gram, TransFat 0 grams
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