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It is no secret that Old Mamasan and pie crust do not have an amicable relationship. Have to say that all that changed now that I found this recipe for a no fail, sour cream pastry crust from Simply Recipes. My pie-making world has made a turn for the better! This recipe for a pie crust that actually behaves the way you’d want it to is super tasty and flaky and buttery and easy-peasy!
Now, just two pieces of info before we get started:
- This recipe is for a double crust, but if you are only using half, then you can freeze the other half! How genius is that!
- This crust will not pre-bake well, so if you are making a pie that needs to be pre-baked – then go for another recipe!
- 260 g flour
- 1 teaspoon salt (skip if using salted butter)
- 2 teaspoons sugar (for sweet recipes, otherwise skip)
- 225 g butter
- 115 ml sour cream or crème fraiche (full fat, NOT light products! You don’t want to diet on pie-day anyways! Seriously, you need the fat to get the flakyness.)
Cut the butter into cubes and leave out on the counter for a couple of minutes.
Whisk the flour, salt and sugar together in a large bowl.
Sprinkle the cubed butter over the flour and work it in with your hands. Work it til you have a coarse meal with some chunks of butter.
Add the sour cream / crème fraiche into the mixture and work it in with a fork.
Gather the pastry dough into a large ball, cut it in half and form two discs. Sprinkle the discs well with flour and wrap them tightly with plastic wrap. Chill the dough in the refridgerator for at least an hour. (If you ant to freeze half, wrap it again with aluminum foil and freeze. To thaw, just let it sit in the fridge overnight.)
Take the dough out of the fridge a couple minutes before you are ready to roll it out, and it becomes a lil more malleable. Roll it out and place in your pie tin. Add whatever filling you like and bake.
The crust will be prettier if you give the exposed crust a light egg wash.