Sour Cream Pie Crust

A sour cream pie crust is a delicious and flaky pastry made with sour cream, flour, butter, and a few other simple ingredients. It’s a great alternative to traditional pie crusts made with shortening or lard, and it can be used for both sweet and savory pies.

Here are some of the benefits of using sour cream in your pie crust:

Flavor: Sour cream adds a subtle tangy flavor to the crust that pairs well with both sweet and savory fillings.
Tenderness: The fat in sour cream helps to create a tender and flaky crust.
Moisture: Sour cream also helps to keep the crust moist, preventing it from drying out and becoming crumbly.
Ease: Sour cream pie crust is relatively easy to make, and it doesn’t require any special equipment.

If you’re looking for a delicious and easy-to-make pie crust, be sure to give sour cream pie crust a try!

Here is a simple recipe for sour cream pie crust:

Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1/4 cup cold sour cream

Instructions:

In a large bowl, whisk together the flour and salt.
Cut the butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the sour cream until the dough comes together.
Turn the dough out onto a lightly floured surface and knead a few times until just smooth.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
On a lightly floured surface, roll out the dough to a 12-inch circle.
Fit the dough into a 9-inch pie plate.
Trim the edges of the dough, leaving a 1/2-inch overhang.
Crimp the edges of the dough decoratively.
Prick the bottom of the dough with a fork a few times.
Bake the pie crust for 15-20 minutes, or until golden brown.

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Tips:

For a sweeter crust, you can add 1 tablespoon of sugar to the dry ingredients.
If you don’t have sour cream, you can substitute buttermilk.
To prevent the bottom of the pie crust from getting soggy, you can blind bake it before adding the filling. To blind bake, preheat the oven to 375 degrees F (190 degrees C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes.

Sour Cream Pie Crust FAQs:

Here are some answers to common questions about sour cream pie crust:

What type of flour should I use?

All-purpose flour is most common, providing a good balance of structure and flakiness. For a slightly more tender crust, try pastry flour (lower protein content). Avoid bread flour (high protein) as it will result in a tough crust.

Can I substitute sour cream?

Yes, you can substitute with similar amounts of buttermilk, yogurt, or even cream cheese. Buttermilk may yield a slightly tangier crust, while yogurt and cream cheese offer richer flavors.

How much sour cream should I use?

The typical ratio is 1 cup flour to 1/4 cup sour cream. However, this can vary depending on the other ingredients and desired texture. If the dough feels too dry, add a splash of water or milk. Conversely, if it’s too sticky, add a bit more flour.

Do I need to chill the dough?

Chilling the dough helps prevent the butter from melting too quickly, contributing to flaky layers. Ideally, chill for at least 30 minutes or up to overnight.

What if my crust shrinks or cracks?

Shrinkage can occur due to over-mixing or insufficient chilling. To prevent, handle the dough minimally and chill adequately. If cracks appear, gently press them together before baking.

How do I bake a blind crust?

Blind baking prevents soggy bottoms. Preheat the oven, line the crust with parchment paper and pie weights/beans, bake for 10 minutes, remove weights and paper, bake for another 5 minutes.

Can I use sour cream crust for sweet and savory pies?

Absolutely! It works well for both. For sweeter pies, consider adding a tablespoon of sugar to the dry ingredients.

Additional tips:

Use cold ingredients for a flakier crust.
Avoid overworking the dough to prevent toughness.
Crimp the edges decoratively to prevent shrinkage.
Preheat the oven before baking for a crispy crust.