Shirley Corrihers Sour Cream Pie Crust Easy Flaky Recipes

Steps:

• In a large bowl sift together flour and salt.
• Cut in the butter until mixture resembles cornmeal.
• In a small bowl mix the egg and sour cream together.
• Add this to the flour mixture and work it in quickly until dough forms a ball.
• Divide in half, wrap in plastic and chill for 1 hour.

Steps:

• Place a medium bowl into freezer to chill.
• Wrap cubed butter in plastic wrap and refrigerate for 30 minutes.
• Place 1 cup plus 1 tablespoon flour in a medium bowl; add salt and whisk to combine. Rub in cream cheese using clean fingers until mixture develops coarse crumbs. Place cream cheese mixture and chilled butter into a gallon-size resealable plastic bag.
• Flatten the cream cheese-butter mixture into thin flakes through the bag, using a rolling pin. Freeze until mixture is firm, about 10 minutes. Pour mixture into the chilled bowl. Sprinkle with water and vinegar, tossing lightly with a spatula. Knead until dough holds together and is slightly elastic.
• Place dough back into the plastic bag and flatten into a disk. Refrigerate, 45 minutes to overnight, before using.

Steps:

• In a medium bowl, combine flour and salt. For a flakier crust add the sugar to the flour and salt mixture. Using a pastry blender or a fork, cut the chilled shortening into the flour mixture until it resembles coarse crumbs. For a flakier crust add the vinegar to the chilled water. Sprinkle the flour mixture with the water a tablespoon at a time, while tossing and mixing lightly with a fork. Continue adding water until the dough is just moist enough to form a ball when lightly pressed together. Note: if you use too little water the pastry will tend to tear or crack, if you add too much water the dough will become tough.
• Place the dough into an air-tight bag, container or saran wrap and refrigerate for several hours or overnight. (Can be kept refrigerated for several days or frozen for up to 3 months.).
• If the dough was frozen allow it to thaw until it is just chilled and can be worked. If the dough was refrigerated allow it to set for 10 to 15 minutes until it is warm enough to work. Shape the dough into a ball. Flatten the ball to 1/2 inch thickness, rounding and smoothing the edges. On a floured surface, roll the dough out lightly from center to the edge into an 11-inch circle. Fold the pastry in half then place it in an 8 or 9 inch pie pan. Unfold the crust and gently press in the bottom and up the sides of the pan. Do not stretch.
• Fold edge under to form a standing rim and flute edges. If you are not baking the pastry then you are done.
• Gently prick the bottom and sides with a fork repeatedly to prevent air pockets.
• Just before placing the pastry in the oven, line it with a piece of parchment paper or aluminum foil and fill it with dried beans or uncooked rice.
• Place the pastry in the oven and set the temperature to 300 degrees, allowing the pastry to warm up - then remove the pastry until the oven finishes preheating (this helps to prevent shrinkage).
• Bake at 300 degrees for 15 minutes for partially baked pastry and 25 minutes for a fully baked pastry.
• Note: Make sure that both your filling and the pie crust are at room temperature before filling or the crust will lose its crunch.

Steps:

• Combine sour cream, water, sugar and salt in small bowl.
• Combine both flours in large bowl.
• Cut in butter and shortening with fingers until it resembles coarse meal.
• Add sour cream and stir just until dough forms.
• Turn out onto lightly-floured surface.
• Divide in half.
• Form each half into ball and flatten into disk.
• Wrap each disk in plastic.
• Refrigerate 1 hour.
• (can be prepared up to 1 month ahead and frozen. Defrost before using.).