This is my go-to recipe for sour cream pie crust. It’s easy to make and always comes out perfectly flaky and delicious. Plus, it’s a great base for any type of pie filling you can imagine.
- 2 sticks unsalted butter (1 cup, 8 ounces, 225g) cubed
- 2 cups (280g) all-purpose flour
- 2 teaspoons sugar (for sweet recipes)
- 1/2 cup (115ml) sour cream
- 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 a couple minutes when you take it out of the fridge).
- In a large bowl, whisk together flour, sugar (if using), and salt (omit if using salted butter).
- Sprinkle cubes of butter over flour mixture. Use your clean hands to squish flour and butter together with your thumbs, fingers, and knuckles until mixture resembles coarse meal with some flattened chunks of butter.
- Add sour cream to flour-butter mixture. Use a fork to incorporate into mixture until dough forms a ball.
- Wrap tightly in plastic wrap and chill in refrigerator for an hour or up to a day ahead.
- After dough has been chilling for an hour, remove from fridge and let sit for 5-10 minutes at room temperature to become more malleable before rolling out onto floured surface. If dough is still too stiff to roll out easily, hold your hands around edges of disk to soften slightly before continuing.
- Roll dough out onto floured surface to 12-14 inches wide and an even thickness.. If bottom is sticking.
How can i prevent my pie crust from getting soggy?
There are a few things you can do to prevent your pie crust from getting soggy. One is to use less water when making the dough. Another is to blind bake the crust before adding the filling. You can also egg wash the crust or seal it with chocolate. Finally, you can drain the fruit or use thickeners in the filling.
What is the purpose of adding vinegar to a pie crust?
The addition of vinegar to a pie crust helps to tenderize the dough by inhibiting gluten formation. This results in a flakier, more delicate crust that is less likely to become tough or chewy.
Are there any egg substitutes that i can use in my pie crust recipe?
Yes, there are many egg substitutes that can be used in a pie crust recipe. These substitutes include aquafaba, ground flax seeds or chia seeds, pureed tofu, mashed ripe banana, applesauce, and vegetable oil.
Aquafaba is the liquid that remains after cooking legumes like chickpeas or beans. It has a similar consistency to eggs and works well as an egg replacer in recipes. Ground flaxseeds or chia seeds can also be used as an egg substitute. Simply combine 1 tablespoon of either ground flaxseed or chia seed with 3 tablespoons of water and let sit for 5 minutes until it forms a gel-like consistency. Pureed tofu can also be used as an egg replacement and adds protein to the recipe. For a sweeter option, mashed ripe bananas or applesauce can also be used instead of eggs. Finally, vegetable oil can be used if you are looking for a fat component in your pie crust recipe but do not want to use eggs.
What does adding vodka do to improve the quality of a pie crust?
Vodka is often used as an ingredient in pies and other desserts because it can improve the quality of the crust. When added to a pie crust recipe, vodka makes the crust flakier and more tender. This results in a better-quality pie crust that is less likely to crack or break when you cut into it. The alcohol in vodka also helps to prevent the formation of gluten, which can make the crust tough.