Sour Cream Pastry for Savory Pies & Galettes

NUNYA BIDNESS Recipe

By NUNYA BIDNESS AdeleInTexas

This is NOT my recipe, but one I found for savory pies.


Recipe Rating:
 1 Rating

Ingredients

2 1/2 c
flour
1/2 tsp
salt
2 stick
butter (do not substitute)
1/2 c
sour cream
4 tsp
fresh lemon juice
1/2 c
ice water

Directions Step-By-Step

1
Combine flour and salt in one bowl and the butter in another bowl. Place both bowls in the freezer for 1 hour.
2
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 .
3
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.
4
The ingredients can be halved to use for a one crust pie or galette.

About this Recipe

  • Comments

  • 1-4 of 4
  • user
    Rose Selvar potrose - Jun 16, 2012
    Adele,
    I clicked on your picture and YES the recipe is here. I guess it does take awhile before it shows up just to the right of your profile pic.
    Thanks again for posting it! 6/16/12
  • user
    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.
  • user
    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
  • user
    NUNYA BIDNESS AdeleInTexas - Jun 16, 2012
    The problem isn't making a good dough - it always tastes great, but Lord what a mess I can make of the edges! I am SO hopeful these new pie plates can help with my "presentation". LOL!!