SHOP VENTRAY

Flaky Buttery Sour Cream Pie Crust

Every pie needs a buttery flaky pie crust to make it a crowd pleaser.
#Baking #Dessert #Pie

Ingredients

  • 2 ½ cups all purpose flour; plus extra for dusting/rolling
  • 1 ¼ cup (10oz) unsalted butter at room temperature cut into cubes
  • 1 tsp salt
  • 1/3 cup sugar
  • 2/3 cup full fat sour cream
  • cold water as needed

Directions

  1. In Ventray Stand Mixer bowl, combine flour, sea salt; add ½ cup butter, use whisk to beat
  2. until butter divided into pea size, repeat this step until butter are all divided into small pea size pieces.
  3. Add sugar into sour cream, stir until sugar dissolved
  4. Drizzle sour cream into flour mixture beat at low speed
  5. Add cold water 1 tsp at a time until dough forms
  6. Divide dough into 2 and wrap in plastic wrap, refrigerate for 1 hour or up to 24 hours
  7. Roll dough until 2 inches wider than 9-inch pie plate
  8. Using rolling pie to lift and roll pie crust over pie dish

Tips

A few tips for making pie crust:

  1. when rolling the pie crust dough, make sure to check that it isn’t sticking to the surface, if it is, gently lift it up and sprinkle more flour
  2. press pie crust down to line the pie dish before filling in the pie fillings
  3. it might be easier to grate the butter in the first second step, this might be easier to break the butter down evenly.

Equipments

  1. rolling pin
  2. pie dish
  3. Mixer

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