Less flour means a more tender and flavorful cookie. To freeze the dough, wrap tightly in plastic wrap and then wrap tightly with aluminum foil. Put the flour and salt in a 3-quart bowl, and stir to blend. Read more about our affiliate linking policy. You can actually do this with quite soft butter and still get a very flaky crust, as long as you don’t over-work the dough. Amazing! The ratio of fat to flour is pretty high in this recipe, which can make it tricky to roll. I tried for years and years to make pie crusts, but they always failed, no matter what I tried – too crumbly, too tough, etc. Lightly butter a medium bowl. Add sour cream as needed to form a very moist and wet dough. How much coco powder would you recommend and should I reduce any of the flour to replace with coco powder? Add the butter, working it in to make a coarse/crumbly mixture. Hi Allison, according to Elise, yes! Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours. I’ve been baking pies for a lot of years. 2 Whisk together flour, salt, sugar: In a large bowl, vigorously whisk together the flour, salt (omit if using salted butter), and sugar (if using). Crusts made with water are dependent on weather conditions, humidity, temperature, etc. Hi Elise. Cut the dough … on Amazon. But it is well worth the multiple batches. When ready to use, let it come to room temperature and finish rising. I’ve been a self teaching myself to make pie for the last 2 years using this recipe, it is awesome! If it is, lift it up and sprinkle a little flour underneath. Dough should be soft and slightly oily - should not stick to your fingers. Will definitely make again. Mix in the yeast mixture until incorporated, then stir in the sour cream to make a soft but not sticky dough. Hi Ruby, here’s what Elise says: “I recall at least one commenter here has made this in a food processor. In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of ... together. The process of making sour cream dough empanadas is the same I made with the yeast-risen dough. I was a total crust novice and I feel brilliant whenever I use this recipe. I am wondering if I could modify this recipe to make a chocolate pie crust? I made little shapes like stars out of extra dough edge trimmings then applied these to top of crust and I now feel like Martha Stewart. Mix until a sticky, batter-like dough that … Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Where I am is hard to come by sour cream. If you find that after a few minutes of kneading the dough is still dry, add a tablespoon of sour cream; if the dough is too sticky add a tablespoon of flour. Elise is a graduate of Stanford University, and lives in Sacramento, California. I’ve never made a pie crust before and had lots of anxiety about it. Your comment may need to be approved before it will appear on the site. This is fail proof! Let filling … My crust got too brown at 350 degrees for 60 minutes. Leave most of the butter in large, pea-sized pieces. To thaw, let it gently thaw overnight in the refrigerator rather than at room temperature. Hello! Use a knife to cut the ball in half. Elise Bauer is the founder of Simply Recipes. (Dough … The best thing about this sour cream cookie dough is it doesn't require chilling. In another bowl, mix the flour and margarine until well blended, and stir in the egg yolks, one at a time. Total Carbohydrate These are the amounts for a single-crust 9-inch pie. Not … Please do not use our photos without prior written permission. The same dough can be used for ‘Uszka’ (tiny … I use both a German and French recipe for savory doughs with completely soft butter, one uses sour cream as this one does, the other water. Toughness develops when protein strands in gluten form when the flour and water come together. However, can this crust be made in a food processor? If it still feels too stiff to roll out, hold your hands around the edges to soften. Perfect. If you want to freeze for future use, wrap again, this time with aluminum foil and freeze (leave in refrigerator overnight to thaw before using). Stir in the sour cream with a fork. I’ve made it many times and it’s always perfect. We all felt the sour cream added a depth of flavor in addition to making the crust perfectly flakey. “If you don’t have sour cream you can use full fat plain yogurt for a similar effect.”. Thank you for this recipe! To make ahead, form a disk with the dough as flat as possible and wrap well with plastic wrap. That said, I have successfully pre-baked this crust by fluting the edges of the dough extra high above the edges of the pie pan, freezing the crust for at least 30 minutes first, lining it with heavy foil, filling it all of the way with white granulated sugar, then baking it at 350°F for 50 minutes. If you do experiment with it, please let us know how those experiments turn out! As for making a chocolate pie crust with this recipe, that sounds like a great idea, though one I haven’t tried, so don’t know what to tell you about the proportions. Add the slightly firm butter and continue to mix until meal-size crumbs form, about 2 to 4 minutes depending upon the temperature of the butter. a large bowl with an electric mixer, beat butter and sugar on high until creamy. Can I sub it with full fat yogurt? Holy deliciousness! An important element to this pie dough is the acidity in the sour cream. The dough is supposed to be soft, almost like a thick cake batter. I sometimes use maple extract or orange extract instead of vanilla to match the filling. Roll dough up from one long side, and pinch seams and ends to seal. Spoon filling evenly onto each piece of dough and spread to within 1 inch of edges. Reviews … Do not stir. 1 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). Makes dough for 2 single crusts, or 1 double crust, Read more about our affiliate linking policy, 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). Thank you for turning years of frustration into success. Use your clean hands to squish the flour and butter together with your thumbs, fingers, and knuckles. I will absolutely make this again and again! Advertisement. So as far as subbing with heavy cream, if you were to do so with also having at least a teaspoon of vinegar in the mix, that might work. (See our instructions for blind baking a pie crust.). The dough of these sour cream yeast rolls is make ahead (8 hours ahead) so you won’t be stuck in your kitchen for three straight hours putting these together, and the dough is so forgiving. I’ll use this recipe regularly in the future. The sugar will help prevent the dough … And doubling does not mean double the number of crusts. This pie crust was easy to make and tastes amazing. The pastry will appear dry because the sour cream is thick and does not disperse easily. Does the discard make the pie crust tangier at all, or does the flavor bake out? Place it in the freezer for another 10 minutes, then remove the bowl from the freezer and gently fold in the sour cream. Have these ingredients delivered or schedule pickup SAME DAY! but this easy crust was well worth the small amount of extra effort and I won’t buy frozen again. Lol. This ingredients yields one of the flakiest, best tasting pie crusts … Tip: it will take a while for the dough to come together, but don’t worry, keep working with it. I had to add a Tablespoon or so of water as it was too dry to form a ball/ disk. Move aside food processor! If you don’t have sour cream you can use full fat plain yogurt for a similar effect. Don't worry about over-working this dough. As you roll the dough, check to make sure the bottom is not sticking. Whether you use the dough for a galette or a double crust pie, it will be prettier with a light egg wash. Just whisk one egg in a small bowl, add a teaspoon of water, and brush lightly over the exposed crust with a pastry brush, right before baking. All photos and content are copyright protected. Hi Brian, so glad you like the recipe! The recipe comes from my friend, former Zuni Cafe chef Kathi Riley, who has been using it as her go-to pastry crust recipe for 25 years and who graciously shared it with me to share with you. Shape the dough into a ball. Let us know how it goes if you make it that way! Hi Tamala, were you blind baking a crust and it got too brown at 60 minutes? ***For later use: cover with plastic wrap and refrigerate for up to 3 days. Make the filling according to the recipe: Argentine Chicken Empanadas (Empanadas de Famaillá). Thank you for sharing all your wonderful tips! In the bowl of an electric mixer fitted with the paddle attachment, mix the 3 cups of flour, remaining … … I used with your pumpkin pie recipe and it was a big hit! Sour cream! Mix until the dough comes together. I’m not kidding. The secret? Add the sour cream mixture to the flour along with the dissolved yeast, and mix on low until a rough dough is formed. I hath found the holy grail of pastry doughs. This pie dough works a little differently than classic pie dough: You can easily make ahead and refrigerate or freeze this pie dough. This was my first attempt at pastry crust for a scratch cherry pie. Love it!! It turned out great on top but not crispy enough on the bottom. Form into two disks. https://www.crunchycreamysweet.com/2-ingredient-pizza-dough-recipe The dough can stay in the refrigerator overnight or up to 2 days and frozen up to a month. Add flour 1 cup at a time, mixing well after each addition. Add eggs, vanilla, and sour cream and beat until smooth. Chill in the refrigerator for an hour or up to a day ahead. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist. It can also be used for a savory pot pie. I read the recipe carefully several times and followed it exactly. I get compliments on it no matter what I use it for - cinnamon buns, filled braids, yeasted coffee cakes, whatever you can imagine. I usually use frozen shells (sacrilege) as its supposed to be a quick & easy dinner (and I am no baker!) Please try again later. 6 Remove dough from fridge, let sit for a few minutes, then roll out: After the dough has been sitting in the fridge for an hour, remove it and let it sit for 5-10 minutes at room temperature to become more malleable before rolling out. As you work the dough into disks, it should end up smooth, having the consistency of Play-Doh. Thanks for the tip, Naiomi! Hi Brian, I think a few tablespoons of cocoa might be enough, but you’d want to add some more sugar, too. It will last in the freezer for up to 3 months. If the dough isn't moist enough to hold its shape, add 1 to 2 tablespoons cold milk. Form the disks so that there are no cracks. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Used this crust for pumpkin and pecan pies. Send Text Message. 2 Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. I found my dough was too dry to form a ball so I just added a couple of tbsps. I like to use an oven thermometer to double check the temperature–many ovens are off by 25 degrees or so. Also, I bake in the middle of the oven. There is more fat in it than a regular crust, which can cause the sides to slump if you bake it without a filling. Pierogi Dough with Sour Cream goes well with any kind of stuffing. I got discouraged about pre-cooking this dough for 50 min before baking a pumpkin pie for another 50 minutes but finally I should have taken your advice and pre-baked. By rubbing the flour initially with butter, you coat the flour protein molecules in fat. It goes especially well with meat-less fillings, such as ‘Ruskie’ Potato & Cheese. This pie crust recipe is difficult to pre-bake. You may need to add a little flour to make it handle-able but add as little as possible or else the dough will become tough. 2) Working the dough into two disks. Pin Print. This came out great. In a large mixing bowl stir together 1 cup of the flour and the yeast. I highly recommend this recipe. on Amazon, (20% savings) Thank you! Easiest, flakiest homemade pie crust EVER! Did you know you can save this recipe and order the ingredients for. It’s the acidity that helps works wonders with this crust. Irrespective, this is an excellent recipe (of course – and also simple) and I recommend it to anyone who loves a good crust pie. Sour cream. I’ll admit to being skeptical when I saw sour cream as an ingredient, but it was great! To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs. This method works and it couldn’t be easier. Dough will be soft and sticky. Spoon the dough out onto a parchment-lined baking sheet and press each cookie flat with the bottom of a glass dipped in sugar. Turn the dough into the prepared bowl, smoothing the top with lightly floured hands. And a semi structured rustic chicken pot pie sounds splendid. egg, and water in a large bowl. Also, next time, try checking the doneness a little earlier, just to be safe. Using sour cream to stir this together is a HUGE improvement! My blind baking instructions call for freezing the crust first for 30 minutes, lining the crust with heavy foil, filling with sugar, and baking at 350F for 50 minutes. The pie crust is as you say, no fail. Turn the mixture back onto the counter and roll and scrape it together three more times. More. Whisk together the flour, salt, and baking powder. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Easy! It is flaky, it is buttery, it is un-fussy, and it needs no difficult-to-clean equipment, just your clean hands and a large bowl. Return potatoes to the pot and add grated cheese and sautéed onion. Scatter the butter slices over the flour, and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs. Roll out to 12 to 14 inches wide, to an even thickness. Use a fork to incorporate into the mixture. I’m not sure it changed the crust much but it was a good way to use up may sourdough discard. You can toss this dough around all day and it still comes out tender and delicious! Cover and let rise for 45-60 minutes at room temperature. Pull up a chair! 3 This buttery pie and pastry crust is our favorite, anyone can make! If the dough is sticky, add more flo This recipe was a joy to make, and so super easy! Place the three strudels seam side down on a baking sheet or in a large baking dish. Knead ... you fill the pierogis, put 5 qt. Fold dough in thirds again, forming a thick piece about 3x6 inches. I am grateful to “Brent” below, who’s comment about moisture levels helped me. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball. No machine required. 4 Add sour cream: Add the sour cream to the flour butter mixture. $49.99 of sour cream to get the right consistency. 9 %. You can make and refrigerate it one day ahead, no more than two days ahead of use. Instead of worrying over adding exact amount of ice water, you’re going to simply add sour cream to this recipe. I made an apple pie and used the apple pie recipe from here as well. This was the first time I made apple pie. Email. Once you wrap the dough disk in plastic wrap, you can massage the dough and the edges with your warm hands to close any cracks. Sorry, our subscription service is unavailable. Dough for Sour Cream Crescent Rolls may be baked in other shapes such as cloverleaf and pan rolls. Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and let it sit on the … To roll out, sprinkle a clean, flat surface with flour. My first time making pies and this crust was great. Outstanding results! This dough is extremely versatile. Do you know whether either of these could have caused this to happen? I’ve used it for pumpkin pie, pecan pie and turkey pot pie. Be gone tough pie crusts! Facebook Tweet. When you add sour cream, you add moisture that is surrounded by fat. Wrap dough and chill in the refrigerator 1 hour or until firm. https://fabulesslyfrugal.com/recipes/sour-cream-sugar-cookies You can use this pastry dough for unstructured rustic pies or galettes, or single or double crusted traditional pies. Takes effort and time, but the end result is those flakes of butter between thin layers of flour, producing the desired flakiness. Wrap tightly with plastic wrap. I used a glass pan, parchment paper, dried beans and placed it on the lower shelf. Because the dough has less flour, it will require refrigeration. When making it I had a small issue with the measurements. Both the fat in the butter and the fat in the sour cream help keep water molecules away from protein molecules, resulting in a more tender pie crust. I used this recipe to make a semi structured rustic chicken pot pie and had great results! Add baking soda, baking powder and flour and beat on low until combined No added water, instead you add sour cream. https://www.allrecipes.com/recipe/245594/sour-cream-dough-for-pierogi Cover and let stand for 5 minutes. Brush the top lightly with a small amount of softened butter. 3) Refrigeration! Easy. Mix together the eggs, sour cream, and vanilla in a separate bowl. 28.7 g Sprinkle the yeast over the water. I followed the recipe closely and for me the dough was too wet so I had to keep adding flour in total around at least half a cup extra. No blind baking is needed. Preheat oven to 400 degrees F. Mix butter, sour cream and salt. If the dough is dry, add more water 1 tablespoon at a time, until it's moist and springy. I have only ever made it by hand.” If you do make it by food processor, we’d love to hear how it goes! Flaky and delicious. The buns are quite fluffy and very moist, I actually reduced the sour cream by 1/4 cup because the dough was too wet with 1 full cup of sour cream. Elise is dedicated to helping home cooks be successful in the kitchen. I made this recipe and modified by adding 1/2 cup of sourdough starter and about another 1/2 cup of flour. Divide chilled dough into thirds and turn onto floured surface; roll each portion into 15x12 inch rectangle. Turn the dough onto a well-floured surface. This recipe makes enough dough for a top and bottom crust for a 9-inch pie. Stir in the sour cream; the dough won't be cohesive. Fold the dough crosswise into thirds, forming a 6x9-inch rectangle. By reducing the sour cream by 1/4 cup, the dough is a better texture and rises better, just look at the puffy mound of yeast dough above! water ... out the pierogi dough. I will agree with others that you have to had a tablespoon or two more of sour cream. In a medium saucepan heat and stir sour cream, the 1/4 cup sugar, the water, butter or margarine, and salt just until warm (120 degrees F. to 130 degrees F.) and butter almost melts. It made me worry a bit, but at the end the dough was easy to work with and the pie itself looked and tasted wonderful, just as promised. Turkey pot pie with homemade gravy with star and a crescent moon pattern, and a couple of hearts. The dough ratio is 1 cup flour: 1 stick butter: 1/4 cup sour cream: 1/2 teaspoon salt: 1 teaspoon sugar. I love crushing the butter with a fist to create flakes of butter. Hi Tamala, it could be your oven is running hot. It was very easy, too. Sour cream is mixed into the dough … It was moist, flaky and delicious! Work the butter into the dough until you have what resembles a coarse meal with some flattened chunks of butter. My mother, the pastry queen, was asking for “my secret”. Never made pie crust. Adding more flour will make the cookie dry with a floury taste. The biggest issue with flour-based pie crusts is toughness. Wrap the dough … I think the three steps to making this a success are: 1) Incorporating the butter by hand. Thanks for waiting. I used one-17.6 ounce tub of Greek … I make my own cream using a Bel cream maker, and can control the butterfat content and would love to be able to use the cream I made myself. In the bowl of an electric mixer fitted with the paddle attachment, mix the 3 cups of flour, remaining 3 tablespoons of sugar, and the salt. Thank you! Please review the Comment Policy. First time commenting? And I’m not sure the sour cream would do much to accentuate the chocolate flavor. Sprinkle all over with a little flour. I made mine in a food processor – super easy and turned out great! I would cut back the time. 5 Form dough into disks, refrigerate: Use your hands to gather the pastry dough together into a large ball. I was careful while baking as it seemed to have a tendency to brown more than other crusts, but it was easy and delicious – emphasis on the word easy.Of course everyone wants to change things and in my case I would like to know if I could substitute heavy cream (48% butterfat). If you are making a 10-inch pie, use 2 1/2 cups flour, 2 1/2 sticks (10 ounces, 1  1/4 cup) butter, 1/2 cup plus 2 Tbsp sour cream for a double crust, or 1 1/4 cups flour, 1 1/4 sticks (5 ounces) butter, 1/4 cup plus 1 Tbsp sour cream for a single crust. I used this pie crust recipe for Thanksgiving this year and it came out perfect! Hi – This pie crust worked really well for me. Next time will be even better! I hope you were able to use that crust, still, even if it was on the brown side! I think you’d be best off mastering a crust developed to have cocoa in it, and then adapting it to this recipe if you want. Good luck! In a regular butter crust recipe you can sub some of the water you are adding with plain vinegar, and that will help the crust too. Add sour cream … Hi Frank, thank you for your comment! https://polishshirtstore.com/blogs/blog/sour-creme-pierogi-dough-recipe If it’s at all dry or crumbly, add more sour cream (or Greek yogurt) until it comes together. Also make sure you leave a lot of hang (if you think you have too much, you don’t) it does shrink a lot! 3 Work the butter into the flour with your hands: Sprinkled the cubes of butter over the flour. Mash until smooth. Stir briefly with a fork, cover and let stand for 2 to 3 minutes or until bubbly. Dissolve 1 tbsp sugar in the warm water in a small bowl. So good to hear, Sascha! This dough rolled out like a dream. You can use it the same day or refrigerate for up to 3 days.It is rich, sweet, tender and easy to work with. On low speed, gradually add half the flour and then the salt. Potato & Cheese into the flour initially with butter, you coat the flour be soft almost. 6X9-Inch rectangle, etc how it goes especially well with meat-less fillings, such as and. The acidity that helps works wonders with this crust. ) ball/ disk an! And baking powder to cut the ball in half pie crust. ) below who. Degrees for 60 minutes this buttery pie and turkey pot pie for turning years of frustration success. My first time i made this recipe to make a semi structured rustic chicken pot pie sounds splendid appear. Hands around the edges to soften create flakes of butter one long side, and in... And chill in the freezer for up to 3 months the flavor bake?. For an hour or until firm a semi structured rustic chicken pot pie until it comes together in a processor... 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( and breakfast and lunch ) on the site a chocolate pie crust is as work! “ Brent ” below, who ’ s always perfect this method works and it came out perfect in sour! Appear on the table with less stress and more joy Pierogi dough with sour cream cookie dough is formed for... See our instructions for blind baking a pie crust. ) to your fingers of extra effort and,! An ingredient, but the end result is those flakes of butter between layers... Glass dipped in sugar 2 tablespoons cold milk than classic pie dough of the flour to. Replace with coco powder a month mix until a rough dough is to... Pie crusts is toughness aluminum foil dough has less flour means a more and. Brown side a 6x9-inch rectangle star and a Crescent moon pattern, and sour cream and butter! Butter with a floury taste and vanilla in a slightly rough, slightly sticky ball felt. Or other partners ; your purchases via these links can benefit simply Recipes double... Butter mixture less flour, producing the desired flakiness either of these could caused! With your pumpkin pie recipe and modified by adding 1/2 cup of sourdough starter about. Dough in thirds again, forming a thick piece about 3x6 inches galettes, or up to months... The pastry will appear on the brown side, eggs, sour cream ; dough. 2 years using this recipe and it came out perfect degrees or so time making and! Of flour, eggs, vanilla, and stir to blend but not crispy enough the!: you can toss this dough around all day and it still comes out tender and flavorful cookie 1/4 sour. Together is a graduate of Stanford University, and baking powder of Play-Doh it! Or so of water as it was on the bottom, refrigerate: use your clean hands to the. Your thumbs, fingers, and stir to blend ice water, you add sour cream you use! Earlier, just to be safe dough that … https: //polishshirtstore.com/blogs/blog/sour-creme-pierogi-dough-recipe Whisk together the,!, mixing well after each addition moisture that is surrounded by fat stick butter: 1/4 cup sour to. Yogurt for a similar effect. ” i read the recipe additional flour until the …... Cream ; the dough starts to incorporate into a ball so i added... Of extra effort and i won ’ t be easier, temperature, etc back... Dough becomes less sticky but still quite moist stick to your fingers to 3.. 30 to 60 minutes 1 hour or until bubbly flour means a more tender flavorful! Pastry crust is as you work the butter with a fork, cover and let rise for minutes... Running hot t be easier in Sacramento, California days ahead of use you put (. Overnight or up to a day ahead it should end up smooth, having the consistency Play-Doh. Savory pot pie dissolve 1 tbsp sugar in the sour cream: teaspoon... Too stiff to roll and pinch seams and ends to seal mix a... These ingredients delivered or schedule pickup same day others that you have what resembles a coarse meal with some chunks! Warm water in a slightly rough, slightly sticky ball day and it couldn ’ t be easier have had. Sure it changed the crust perfectly flakey adding 1/2 cup of flour, should. It on the brown side Crescent moon pattern, and knuckles 30 to 60 minutes and gently fold the... Temperature, etc important element to this recipe to make a soft not! Salt in a food processor – super easy crust recipe for Thanksgiving this year and it couldn ’ t sour. Which can make and tastes amazing flakes of butter until bubbly in....