Best Sour Cream Pie Crust Recipes

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TOMATO PIE WITH SOUR CREAM CRUST



Tomato Pie With Sour Cream Crust image

This recipe pairs juicy tomatoes with tangy cheese, fresh herbs, and a flaky crust. There isn't a better way to enjoy the flavors of summer.

Provided by Andrea Bemis

Categories     HarperCollins     Pie     Tart     Summer     Tomato     Basil     Parsley     Thyme     Bake     Tree Nut Free     Peanut Free     Soy Free     Vegetarian     Dinner     Lunch     Brunch

Yield 6 servings

Number Of Ingredients 21

For the crust:
2 cups all-purpose flour, plus a little extra for dusting
½ teaspoon salt
2 teaspoons dried parsley
13 tablespoons (1 stick plus 5 tablespoons) cold unsalted butter, diced
6 tablespoons sour cream or plain full-fat yogurt
1 tablespoon white wine vinegar
¼ cup ice water
For the filling and assembly:
2 tablespoons cooking fat
1 large onion, thinly sliced
2¼ pounds mixed heirloom tomatoes (mix of full size and cherries)
¾ cup hard salty cheese, such as Manchego or Parmesan
¾ cup shredded mozzarella cheese
¼ cup mayonnaise
3 tablespoons chopped basil leaves
3 tablespoons chopped parsley
1 teaspoon chopped thyme
Salt and freshly ground black pepper
1 egg, beaten
1 tablespoon milk, cream, or water

Steps:

  • Preheat the oven to 375°F.
  • Make the crust:
  • In a large, wide bowl, combine the flour, salt, and parsley. Add the butter pieces and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is very coarse.
  • In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a spatula or wooden spoon, stir the wet and the dry together until a shaggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat the dough into a disk, wrap it in plastic, and chill it in the fridge for 1 hour or up to 2 days.
  • Make the filling:
  • In a large skillet over medium, heat 1 tablespoon of the cooking fat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool.
  • Meanwhile, thinly slice the tomatoes; toss them with 1 teaspoon salt and let them drain in a colander for 30 minutes, tossing them occasionally.
  • In a bowl, combine the cheeses, mayo, 2 tablespoons each of the chopped basil and parsley, the thyme, a hefty pinch each of salt and pepper, and the sautéed onion.
  • Sprinkle a little flour in the bottom of a 10-inch well-seasoned cast-iron skillet. Set it aside.
  • On a lightly floured surface, roll the dough into a 13-inch circle. Fit it into the prepared skillet, allowing the edges to extend over the sides of the pan.
  • Spread the cheese mixture evenly over the bottom of the dough. Arrange the tomatoes on top. Gently fold the overhanging pie crust over the tomatoes. It doesn't have to be perfect.
  • Drizzle the pie with the remaining 1 tablespoon cooking fat and season with pepper. In a small bowl, whisk together the beaten egg and milk. Brush the crust with this egg wash, place the cast-iron pan on a rimmed baking sheet (to protect the bottom of your oven from any overflowing filling), and bake the pie until the tomatoes are browned, 50 to 60 minutes. Top the pie with the remaining 1 tablespoon each basil and parsley.
  • Note
  • Localize it: Swap out any of the herbs or cheeses. The Manchego in this recipe is salty, and the mozzarella melts really well, so just keep that in mind when you're doing your swaps.

SOUR CREAM PIE CRUST



Sour Cream Pie Crust image

Make and share this Sour Cream Pie Crust recipe from Food.com.

Provided by Diana Adcock

Categories     Pie

Time 15m

Yield 2 single crusts

Number Of Ingredients 5

2 cups flour
1/2 teaspoon salt
12 teaspoons cold butter
1 egg
4 teaspoons sour cream

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.

SOUR CREAM PIE CRUST DOUGH



Sour Cream Pie Crust Dough image

my most favourite pie crust recipe. I always have some on hand in the freezer to make pie-making even faster and easier.

Provided by evelynathens

Categories     Dessert

Time 5m

Yield 2 9inch pie crusts

Number Of Ingredients 8

6 tablespoons sour cream
2 tablespoons ice water
1 teaspoon sugar
3/4 teaspoon salt
2 1/4 cups all-purpose flour
1/4 cup cake flour
1/2 cup chilled butter, cut into bits
1/2 cup chilled Crisco, cut into bits

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.).

Nutrition Facts : Calories 1519, Fat 106.3, SaturatedFat 49.7, Cholesterol 137.8, Sodium 1221.5, Carbohydrate 124.3, Fiber 4.1, Sugar 2.6, Protein 17.6

MUSHROOM PIE WITH SOUR CREAM CRUST



MUSHROOM PIE WITH SOUR CREAM CRUST image

Categories     Mushroom

Yield 6

Number Of Ingredients 13

Crust:
2 1/2 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup chilled unsalted butter, cut into 1/2-inch cubes
1 cup sour cream
Filling:
3 Tbsp. butter
2 1/2 cup chopped onions
8 cups coarsely chopped mushrooms (1 1/2 - 1 3/4 lbs.)
2 Tbsp. chopped fresh thyme
1 8-oz. package (room temperature) cream cheese, cut into cubes
1 large egg yolk beaten with 1 Tbsp. milk (for glaze)

Steps:

  • Crust: Whisk flour, baking powder and salt in large bowl. Add butter and cut in with fork until it looks like coarse meal. Add sour cream and stir until dough comes together. Shape dough into disk; dived into 2 pieces (1 about 2/3 of dough) and (1 about 2/3 of dough). Roll larger piece on lightly floured surface to 14-inch round. Transfer to 10-inch glass pie dish and trim overhang. Roll remaining to 12-inch round and place onto baking sheet. Cut into 1-inch wide strips for top lattice. Chill crust at least 30 minutes. Filling: Melt butter in heavy skillet. Add onions and saute until soft and golden, about 6 minutes. Add mushrooms and thyme. Saute until mushrooms are tender and release juices, abut 6 minutes. (Can be made ahead. Cover and chill. Rewarm over medium heat before continuing). Add cream cheese and stir until melted. Season to taste with salt & pepper. Preheat oven to 400-degrees. Spoon filling into crust. Top pie with strips in lattice pattern. Fold strip ends and overhang under. Crimp edge decoratively. Brush lattice with glaze. Bake pie until crust is golden brown and filling is heated through, about 45 minutes. Cool pie 30 minutes before serving.

SHIRLEY CORRIHER'S SOUR CREAM PIE CRUST - EASY! FLAKY!



Shirley Corriher's Sour Cream Pie Crust - EASY! Flaky! image

try this for an easier, successful flaky pie crust for fruit pies -- from the author of the cookbook, Cookwise

Provided by carrie sheridan

Categories     Dessert

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

2 1/2 cups unbleached all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 lb kerry irish gold butter, cut into 1/2 inch cubes
8 ounces sour cream
1 -2 tablespoon cold milk (optional)

Steps:

  • In a medium mixing bowl, whisk the flour, sugar and salt to combine.
  • Add the butter to the flour mixture and toss to coat.
  • Put the bowl in the freezer for 10 minutes.
  • Turn the mixture onto a clean, dry counter (marble is best) and roll over it with a rolling pin to flatten the butter pieces. Using your hands or a bench scraper, gather the mixture together and then roll over it again with a rolling pin.
  • Repeat one more time, then scrape the mixture back into the bowl and place in the freezer again for 5 minutes.
  • Turn the mixture back onto the counter and roll and scrape it together three more times. Place it in the freezer for another 10 minutes, then remove the bowl from the freezer and gently fold in the sour cream. Shape the dough into a ball. If the dough isn't moist enough to hold its shape, add 1-2 T of cold milk.
  • Cover the dough with plastic wrap and refrigerate for at least 30 minutes, then divide the dough in half and roll out to fit your pie plate.
  • When crust is shapened, proceed by pre-baking or filling ~ according to your recipe.
  • bake.

Nutrition Facts : Calories 409.4, Fat 29.3, SaturatedFat 18.1, Cholesterol 76.5, Sodium 372.7, Carbohydrate 32.3, Fiber 1.1, Sugar 2.7, Protein 4.9

SOUR CREAM PIE CRUST DOUGH



SOUR CREAM PIE CRUST DOUGH image

Categories     Thanksgiving     Phyllo/Puff Pastry Dough

Yield 2 pie crusts

Number Of Ingredients 8

1/4 cup plus 2 Tbsp sour cream
2 Tbsp ice water
1 tsp sugar
3/4 tsp salt
2 1/4 c all purpose flour
1/4 cake flour
1/2 c (1 stick)chilled unsalted butter
1/2 c chilled solid veg shortening

Steps:

  • Combine sour cream, water, sugar,and salt in small bowl. Combine both flours in large bowl. Cut in butter and shortening until mixture resembles coarse meal. Add sour cream mixture and stir just until dough forms. Turn dough out onto lightly floured surface. Divide in half. Form each half into ball; flatten into disk. Wrap each disk in plastic. Refrigerate 1 hour. (Can be prepared 1 month ahead; freeze.)

PRIZEWINNING APPLE PIE WITH SOUR CREAM CRUST



Prizewinning Apple Pie With Sour Cream Crust image

Make and share this Prizewinning Apple Pie With Sour Cream Crust recipe from Food.com.

Provided by Chef mariajane

Categories     Pie

Time 1h25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

2 1/2 cups all-purpose flour
1/2 cup cold butter, cubed
1/2 cup cold lard, cubed
1/4 cup ice water (approx)
3 tablespoons sour cream
1 egg yolk
2 tablespoons coarse sugar
8 apples, such as McIntosh, about 3 lb
3/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1 pinch nutmeg
1 pinch salt
2 tablespoons butter, softened

Steps:

  • For The Crust:.
  • In a large bowl, whisk flour with salt. Using a pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
  • In a liquid measure, whisk water with sour cream, drizzle over flour mixture, tossing briskly with a fork and adding a little more water, if necessary, until ragged dough forms.
  • Divide in half; press into 2 discs. Wrap and refrigerate until chilled, 30 minutes.(Make ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month) . Makes enough for 1 double crust pie.
  • For the Filling:
  • Peel and core apples; cut into 1/4 inch slices to make 8-cups. Place in a large bowl. In a small bowl toss together sugar, cornstarch, cinnamon, nutmeg and salt; add to apples and toss until coated.
  • On a lightly floured surface, roll out half of the pastry to generous 1/8 inch thickness; fit into pie plate. Trim to rim of pie plate. Scrape in filling; dot with butter.
  • Roll out remaining pastry. Whisk egg yolk with 1 tablespoons water; brush some of this egg wash over pastry on rim .
  • Fit pastry over filling; trim to leave 3/4 inch overhang. Fold upper layer of pastry under pastry on rim; flute to seal. Brush some of the remaining egg wash lightly over pastry. Cut steam vents in top; sprinkle with coarse sugar.
  • Bake in bottom third of 450F oven for 10 minutes. Reduce heat to 350F ; bake until bottom is deep golden, apples are tender and filling is bubbly and thickened, about 65 minutes. Let cool on rack.

Nutrition Facts : Calories 565.7, Fat 29.3, SaturatedFat 15, Cholesterol 75.9, Sodium 127.4, Carbohydrate 73.1, Fiber 4.5, Sugar 36.4, Protein 5

SOUR CREAM PIE CRUST



SOUR CREAM PIE CRUST image

Categories     Dessert

Yield 2 9-inch crusts

Number Of Ingredients 6

For 2 (9 inch) crusts:
2 c. all purpose flour
1 tsp. sugar
½ tsp. salt
½ lb. cold butter
1/3 to ½ c. sour cream

Steps:

  • 1. Put flour, sugar and salt in a processor fitted with the steel blade. Pulse to mix. 2. Cut the butter into 10 or 12 pieces, drop them into the flour mixture and stir (I use a table knife) to coat each piece with flour. 3. Pulse until you have coarse, even meal, with no lumps of fat or clumps of flour showing. This will take quite a few pulses and toward the end the dough will start coming together. 4. Dollop on the smaller amount of sour cream and pulse about 10 times. If the dough is starting to clump together, just pulse a few more times to create large clumps. If there's no sign of cohesion, add a bit more sour cream before pulsing again. Divide the large clumps into 2 piles, placing each on a sheet of plastic wrap. Use the plastic to gently nudge the dough into a disc. Wrap in the plastic and chill at least 4 hours before rolling out.

TOMATO PIE WITH SOUR CREAM CRUST



Tomato Pie With Sour Cream Crust image

This recipe pairs sweet, juicy tomatoes with tangy cheese, fresh herbs, and a flaky crust.

Provided by @MakeItYours

Number Of Ingredients 19

2 cups all-purpose flour, plus a little extra for dusting
½ teaspoon salt
2 teaspoons dried parsley
13 tablespoons (1 stick plus 5 tablespoons) cold unsalted butter, diced
6 tablespoons sour cream or plain full-fat yogurt
1 tablespoon white wine vinegar
¼ cup ice water
2 tablespoons cooking fat
1 large onion, thinly sliced
2¼ pounds mixed heirloom tomatoes (mix of full size and cherries)
¾ cup hard salty cheese, such as Manchego or Parmesan
¾ cup shredded mozzarella cheese
¼ cup mayonnaise
3 tablespoons chopped basil leaves
3 tablespoons chopped parsley
1 teaspoon chopped thyme
Salt and freshly ground black pepper
1 egg, beaten
1 tablespoon milk, cream, or water

Steps:

  • Preparation Preheat the oven to 375°F. Make the crust: In a large, wide bowl, combine the flour, salt, and parsley. Add the butter pieces and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is very coarse. In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a spatula or wooden spoon, stir the wet and the dry together until a shaggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat the dough into a disk, wrap it in plastic, and chill it in the fridge for 1 hour or up to 2 days. Make the filling: In a large skillet over medium, heat 1 tablespoon of the cooking fat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool. Meanwhile, thinly slice the tomatoes; toss them with 1 teaspoon salt and let them drain in a colander for 30 minutes, tossing them occasionally. In a bowl, combine the cheeses, mayo, 2 tablespoons each of the chopped basil and parsley, the thyme, a hefty pinch each of salt and pepper, and the sautéed onion. Sprinkle a little flour in the bottom of a 10-inch well-seasoned cast-iron skillet. Set it aside. On a lightly floured surface, roll the dough into a 13-inch circle. Fit it into the prepared skillet, allowing the edges to extend over the sides of the pan. Spread the cheese mixture evenly over the bottom of the dough. Arrange the tomatoes on top. Gently fold the overhanging pie crust over the tomatoes. It doesn't have to be perfect. Drizzle the pie with the remaining 1 tablespoon cooking fat and season with pepper. In a small bowl, whisk together the beaten egg and milk. Brush the crust with this egg wash, place the cast-iron pan on a rimmed baking sheet (to protect the bottom of your oven from any overflowing filling), and bake the pie until the tomatoes are browned, 50 to 60 minutes. Top the pie with the remaining 1 tablespoon each basil and parsley. Note Localize it: Swap out any of the herbs or cheeses. The Manchego in this recipe is salty, and the mozzarella melts really well, so just keep that in mind when you're doing your swaps. From Local Dirt: Seasonal Recipes for Eating Close to Home © 2020 by Andrea Bemis. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.

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