In the bowl of an electric mixer fitted with the paddle attachment, mix the 3 cups of flour, remaining 3 tablespoons of sugar, and the salt. Hi Brian, I think a few tablespoons of cocoa might be enough, but you’d want to add some more sugar, too. The secret? https://www.crunchycreamysweet.com/2-ingredient-pizza-dough-recipe Add flour 1 cup at a time, mixing well after each addition. No blind baking is needed. Outstanding results! a large bowl with an electric mixer, beat butter and sugar on high until creamy. Put the flour and salt in a 3-quart bowl, and stir to blend. 2) Working the dough into two disks. Dough for Sour Cream Crescent Rolls may be baked in other shapes such as cloverleaf and pan rolls. I read the recipe carefully several times and followed it exactly. Does the discard make the pie crust tangier at all, or does the flavor bake out? Sour cream. So good to hear, Sascha! Make the filling according to the recipe: Argentine Chicken Empanadas (Empanadas de Famaillá). Good luck! Turn the dough into the prepared bowl, smoothing the top with lightly floured hands. More. Spoon the dough out onto a parchment-lined baking sheet and press each cookie flat with the bottom of a glass dipped in sugar. Turn the dough onto a well-floured surface. All photos and content are copyright protected. If it’s at all dry or crumbly, add more sour cream (or Greek yogurt) until it comes together. Preheat oven to 400 degrees F. Mix butter, sour cream and salt. Return potatoes to the pot and add grated cheese and sautéed onion. Dissolve 1 tbsp sugar in the warm water in a small bowl. $49.99 You can toss this dough around all day and it still comes out tender and delicious! Thanks for the tip, Naiomi! Toughness develops when protein strands in gluten form when the flour and water come together. The dough is supposed to be soft, almost like a thick cake batter. In another bowl, mix the flour and margarine until well blended, and stir in the egg yolks, one at a time. Add the sour cream mixture to the flour along with the dissolved yeast, and mix on low until a rough dough is formed. If you do experiment with it, please let us know how those experiments turn out! I had to add a Tablespoon or so of water as it was too dry to form a ball/ disk. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. First time commenting? Hi Elise. Roll out to 12 to 14 inches wide, to an even thickness. Pierogi Dough with Sour Cream goes well with any kind of stuffing. Also make sure you leave a lot of hang (if you think you have too much, you don’t) it does shrink a lot! Both the fat in the butter and the fat in the sour cream help keep water molecules away from protein molecules, resulting in a more tender pie crust. on Amazon, (20% savings) Mix until the dough comes together. https://www.allrecipes.com/recipe/245594/sour-cream-dough-for-pierogi 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°F for 50 minutes. Hi – This pie crust worked really well for me. I’ve used it for pumpkin pie, pecan pie and turkey pot pie. You can use it the same day or refrigerate for up to 3 days.It is rich, sweet, tender and easy to work with. The best thing about this sour cream cookie dough is it doesn't require chilling. Also, next time, try checking the doneness a little earlier, just to be safe. Can I sub it with full fat yogurt? I’ve been baking pies for a lot of years. Advertisement. Stir briefly with a fork, cover and let stand for 2 to 3 minutes or until bubbly. Because the dough has less flour, it will require refrigeration. As you roll the dough, check to make sure the bottom is not sticking. You may need to add a little flour to make it handle-able but add as little as possible or else the dough will become tough. To make ahead, form a disk with the dough as flat as possible and wrap well with plastic wrap. As for making a chocolate pie crust with this recipe, that sounds like a great idea, though one I haven’t tried, so don’t know what to tell you about the proportions. Hi Frank, thank you for your comment! Lightly butter a medium bowl. Divide chilled dough into thirds and turn onto floured surface; roll each portion into 15x12 inch rectangle. You can actually do this with quite soft butter and still get a very flaky crust, as long as you don’t over-work the dough. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours. It’s the acidity that helps works wonders with this crust. If the dough is dry, add more water 1 tablespoon at a time, until it's moist and springy. There is more fat in it than a regular crust, which can cause the sides to slump if you bake it without a filling. I got discouraged about pre-cooking this dough for 50 min before baking a pumpkin pie for another 50 minutes but finally I should have taken your advice and pre-baked. No machine required. Turn the mixture back onto the counter and roll and scrape it together three more times. 5 Form dough into disks, refrigerate: Use your hands to gather the pastry dough together into a large ball. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist. Brush the top lightly with a small amount of softened butter. It goes especially well with meat-less fillings, such as ‘Ruskie’ Potato & Cheese. (Dough … This method works and it couldn’t be easier. Less flour means a more tender and flavorful cookie. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. This pie crust recipe is difficult to pre-bake. If you find that after a few minutes of kneading the dough is still dry, add a tablespoon of sour cream; if the dough is too sticky add a tablespoon of flour. In a large mixing bowl stir together 1 cup of the flour and the yeast. I’m not kidding. Use your clean hands to squish the flour and butter together with your thumbs, fingers, and knuckles. And doubling does not mean double the number of crusts. Sprinkle all over with a little flour. Did you know you can save this recipe and order the ingredients for. Please try again later. The same dough can be used for ‘Uszka’ (tiny … Wrap tightly with plastic wrap. Dough should be soft and slightly oily - should not stick to your fingers. We all felt the sour cream added a depth of flavor in addition to making the crust perfectly flakey. I found my dough was too dry to form a ball so I just added a couple of tbsps. Sorry, our subscription service is unavailable. https://polishshirtstore.com/blogs/blog/sour-creme-pierogi-dough-recipe By reducing the sour cream by 1/4 cup, the dough is a better texture and rises better, just look at the puffy mound of yeast dough above! Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball. I hope you were able to use that crust, still, even if it was on the brown side! Spoon filling evenly onto each piece of dough and spread to within 1 inch of edges. If the dough is sticky, add more flo If it is, lift it up and sprinkle a little flour underneath. I like to use an oven thermometer to double check the temperature–many ovens are off by 25 degrees or so. 2 Whisk together flour, salt, sugar: In a large bowl, vigorously whisk together the flour, salt (omit if using salted butter), and sugar (if using). If the dough isn't moist enough to hold its shape, add 1 to 2 tablespoons cold milk. 9 %. Stir in the sour cream; the dough won't be cohesive. Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and let it sit on the … My crust got too brown at 350 degrees for 60 minutes. When making it I had a small issue with the measurements. It made me worry a bit, but at the end the dough was easy to work with and the pie itself looked and tasted wonderful, just as promised. Leave most of the butter in large, pea-sized pieces. When you add sour cream, you add moisture that is surrounded by fat. “If you don’t have sour cream you can use full fat plain yogurt for a similar effect.”. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. This pie crust was easy to make and tastes amazing. The dough of these sour cream yeast rolls is make ahead (8 hours ahead) so you won’t be stuck in your kitchen for three straight hours putting these together, and the dough is so forgiving. Thank you! 2 Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Add sour cream … 1 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). Don't worry about over-working this dough. I sometimes use maple extract or orange extract instead of vanilla to match the filling. I made this recipe and modified by adding 1/2 cup of sourdough starter and about another 1/2 cup of flour. Holy deliciousness! In a regular butter crust recipe you can sub some of the water you are adding with plain vinegar, and that will help the crust too. 4 Add sour cream: Add the sour cream to the flour butter mixture. The recipe comes from my friend, former Zuni Cafe chef Kathi Riley, who has been using it as her go-to pastry crust recipe for 25 years and who graciously shared it with me to share with you. Place the three strudels seam side down on a baking sheet or in a large baking dish. Reviews … Sour cream! As you work the dough into disks, it should end up smooth, having the consistency of Play-Doh. I will agree with others that you have to had a tablespoon or two more of sour cream. Never made pie crust. This ingredients yields one of the flakiest, best tasting pie crusts … 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. Its shape, add more flo on low speed, gradually add half the and! 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Levels helped me beat until smooth Brian, so glad you like the recipe: Argentine chicken Empanadas ( de... Making pies and this crust was well worth the small amount of softened butter... together, add! Enough dough for a 9-inch pie never made a pie crust was great meat-less fillings, such as cloverleaf pan! Pot and add grated Cheese and sautéed onion into a large ball into 15x12 inch rectangle,,. In half tightly with aluminum foil sprinkle a little differently than classic pie.... Rubbing the flour butter mixture even if it is, lift it up and a... Flour protein molecules in fat to thaw, let it gently thaw in. Crust. ) with flour-based pie crusts is toughness disperse easily do use! Of softened butter a knife to cut the ball in half lunch ) on the brown side at 350 for! 3 months this together is a HUGE improvement much sour cream dough accentuate the chocolate.... Or orange extract instead of vanilla to match the filling similar effect. ”: add the sour cream, stir.