Recipes
Sour Cream Pie Pastry Dough
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FoodConnect.com Test Kitchen
- Categories: Pies & Tarts
- Servings: 8 change
- Calories per serving: 361
- Prep Time: 30 mins
- Cook Time: 0 mins
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 361 | 18% |
| Fat 25g | 39% |
| Cholesterol 37mg | 12% |
| Sodium 376mg | 16% |
| Carbohydrates 29g | 18% |
Diane Morgan graciously shared this recipe with me. Diane pairs this rich and flaky crust with berries for her famous Thanksgiving Cranberry Blueberry Pie (see recipe, page 39). This crust is also wonderful paired with just about any other filling you choose. Recipes from THE COMPLETE BOOK OF PIES by Julie Hasson (Robert Rose, Inc.; October 2008; $24.95/trade paperback)
Ingredients
- 2 1/2 cups (625 mL) all-purpose flour
- 2 teaspoons (10 mL) granulated sugar
- 1 tsp (5 mL) salt
- 1/2 cup (125 mL) cold butter cut into small pieces
- 1/2 cup (125 mL) cold vegetable shortening
- 1/3 cup (75 mL) sour cream
- 2 tablespoons (25 mL) ice water
Recipe Method
1. In a food processor fitted with metal blade, combine flour, sugar and salt. Add butter and shortening, pulsing until mixture resembles coarse meal.2. Add sour cream and ice water to flour mixture, pulsing until a ball of dough begins to form. Do not over-process. Remove blade and gather dough into 2 balls, one slightly larger than the other if making a double-crust pie or equal-sized for 2 single-crust pies, flattening each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or overnight.
For rolling and pre-baking instructions, see above.
Tip To chill butter and shortening for this recipe cut butter into pieces with a knife and place on a small plate. Place shortening on another plate and place plates in freezer for 15 minutes or until very cold. Once shortening is cold, you can cut or chop it into pieces. Use immediately from freezer in recipe.
