![]() I took a bunch of feedback I’d received over the years from readers to improve the recipe and I’m SO happy with the results. I actually completely overhauled my pie crust recipe recently to make it even more tender and flaky. I’ve factored in as many potential pie crust woes into this recipe to make it as foolproof as possible. Not to mention all of the frustrations when pie dough shrinks or loses its shape after baking. Until the dough comes together in a cohesive ball, it seems like something has gone wrong. It takes a little bit of extra work, but it absolutely does not need to be as intimidating as it may seem. (See our instructions for blind baking a pie crust.Homemade pie dough is about a thousand times more flaky, tender, and flavorful than the store-bought kind. 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☏ for 50 minutes. There is more fat in it than a regular crust, which can cause the sides to slump if you bake it without a filling. 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.Blind-baking this pie crustThis pie crust recipe is difficult to pre-bake. It can also be used for a savory pot pie.Whether you use the dough for a galette or a double crust pie, it will be prettier with a light egg wash. If it is, lift it up and sprinkle a little flour underneath.Roll out to 12 to 14 inches wide, to an even thickness.You can use this pastry dough for unstructured rustic pies or galettes, or single or double crusted traditional pies. As you roll the dough, check to make sure the bottom is not sticking. 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.If it still feels too stiff to roll out, hold your hands around the edges to soften.To roll out, sprinkle a clean, flat surface with flour. Chill in the refrigerator for an hour or up to a day ahead.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). Wrap tightly with plastic wrap. 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. Form the disks so that there are no cracks. As you work the dough into disks, it should end up smooth, having the consistency of Play-Doh. Don't worry about over-working this dough. Use a fork to incorporate into the mixture.įorm dough into disks, refrigerate: Use your hands to gather the pastry dough together into a large ball. Work the butter into the dough until you have what resembles a coarse meal with some flattened chunks of butter.Īdd sour cream: Add the sour cream to the flour butter mixture. ![]() Use your clean hands to squish the flour and butter together with your thumbs, fingers, and knuckles. Work the butter into the flour with your hands: Sprinkled the cubes of butter over the flour. Whisk together flour, salt, sugar: In a large bowl, vigorously whisk together the flour, salt (omit if using salted butter), and sugar (if using). 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).
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