Sour Cream Pie Crust

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There’s something magical about a perfectly baked pie crust, and our Sour Cream Pie Crust might just be your new favorite. With its delicate balance of flaky texture and a hint of sweetness, it’s a versatile base for both sweet delights like pumpkin pies and apple tarts, or savory masterpieces like a quiche. The secret ingredient? Sour cream. It adds a creamy zing that not only enhances the flavor but also ensures the crust remains moist and tender.

Why You’ll Love This Recipe

This pie crust is a game-changer for several reasons:

• Flaky Perfection: The crust is light and flaky, yet holds up beautifully to fillings.
• Versatile: Perfect for both sweet and savory pies, making it a go-to recipe for any occasion.
• Easy to Make: With just a handful of ingredients, you can whip up this crust in no time.
• Unique Flavor: The sour cream adds a depth of flavor that is both subtle and delightful.

Kitchen Equipment You’ll Need

• Medium mixing bowl
• Pastry cutter or two knives (or a food processor)
• Plastic wrap
• Rolling pin
• Pie plate

Ingredients

• 1 cup flour
• 1 stick cold unsalted butter
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/4 cup sour cream

Step-by-Step Instructions

1. In a medium bowl, combine the flour, sugar, and salt.
2. Add the cold butter to the dry ingredients. Using a pastry cutter or two knives, cut the butter into the mixture until pea-sized pieces form.
3. Add the sour cream and stir until the dough begins to come together.
4. Shape the dough into a round disk and wrap it in plastic wrap. Refrigerate for at least 1 hour.
5. Once chilled, roll the dough out on a floured surface to about 1/8-inch thickness.
6. Place the rolled-out dough into a pie plate and trim the edges as needed. Do not pre-bake the crust before filling.

Tips for Success

• Keep all ingredients cold to ensure a flaky crust.
• If the dough feels too sticky, add a little more flour while rolling out.
• Refrigerate the dough for at least an hour to relax the gluten and make it easier to work with.

Additional Tips and Variations

For a richer crust, try substituting half of the butter with shortening. If you’re making a sweet pie, consider adding a pinch of cinnamon or nutmeg to the dough for extra flavor.

Nutritional Highlights (Per Serving)

Calories: 160 | Fat: 12g | Carbohydrates: 12g | Protein: 2g

Frequently Asked Questions (FAQ)

Can I freeze the dough? Yes, you can freeze the dough for up to 3 months. Just wrap it tightly in plastic wrap and then in a freezer bag.

Do I need to blind bake this crust? No, this recipe is designed to be filled and baked simultaneously, so there’s no need to pre-bake.

What if I don’t have a pastry cutter? You can use two knives in a crisscross motion or a food processor to cut the butter into the flour.

Conclusion

We hope this Sour Cream Pie Crust becomes a staple in your baking repertoire. Its delightful texture and flavor enrich any pie, making it a memorable part of your meal. We can’t wait for you to try it out! Please share your creations and let us know how it turned out in the comments below. Happy baking!

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