Sour Cream Pastry for Savory Pies & Galettes
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| Recipe Rating: | |
| Category: | Other Main Dishes |
Ingredients
| 2 1/2 c | flour |
| 1/2 tsp | salt |
| 2 stk | butter (do not substitute) |
| 1/2 c | sour cream |
| 4 tsp | fresh lemon juice |
| 1/2 c | ice water |
Pinched by Sotagirl75, and 22 more.
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NUNYA BIDNESSCooked to PerfectionCocomo, Timor-LesteAdeleInTexasMember Since Aug 2011Directions
Combine flour and salt in one bowl and the butter in another bowl. Place both bowls in the freezer for 1 hour.Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and using a pastry blender cut it into the flour until the mixture resembles coarse meal. Make another well in the center of the mixture .In a small bowl whisk together the sour cream, lemon juice and water. Pour half the mixture into the well. Using your fingers mix everything until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball and DON'T OVERWORK THE DOUGH! Divide the dough into two portions, cover it with plastic wrap and refrigerate for (at LEAST)1 hour. And if you want to make the pastry ahead of time, it can be refrigerated overnight.The ingredients can be halved to use for a one crust pie or galette.
Comments
4 comments
NUNYA BIDNESS
AdeleInTexas
Jun 16, 2012
Rose, you're very welcome. I'm a little embarrassed to tell you this... I have several pie plates, but just never mastered the art of crimping. My mother was an artist with pie dough and tried to teach me, but she was left handed, I'm right handed and I guess I'll never be satisfied until mine look like hers. Anyway, I just ordered some new deep dish (self-fluting) ones that will solve that problem. When they arrive next week, I'm going to use this pastry and make Pere Beaudry's Tourtiere with a few little tweaks of my own.
Rose Selvar
potrose
Jun 16, 2012
Please don't be embarrassed. I think we are in the same boat. I'm not good at crimping or edging a pie crust. I guess it takes practice and I usually bow out and buy the frozen pie crusts or the Pillsbury ones that you just unroll. So much quicker and easier. 6/16/12
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