Tender Sour Cream Sweet Dough Recipes

NO FAIL, SOUR CREAM PIE CRUST

No Fail, Sour Cream Pie Crust image

It's the easiest, flakiest homemade pie crust EVER! No machine required for this longtime reader favorite, a buttery pie and pastry crust recipe anyone can make.

Provided by Elise Bauer

Time 1h20m

Number Of Ingredients 5

Ingredients

2 cups (280 g) all purpose flour
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)

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 DOUGH

Sour Cream Pastry Dough image

Categories Bread Dairy Winter Gourmet

Yield Makes enough pastry dough to wrap a 5-pound beef tenderloin roast

Number Of Ingredients 5

Ingredients

2 1/2 sticks (1 1/4 cups) cold unsalted butter
3 1/4 cups all-purpose flour
1 teaspoon salt
1 1/4 cups well-chilled sour cream
4 to 6 tablespoons ice water

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.

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