Sour Cream Pastry Dough Recipes

SOUR CREAM PIEROGI DOUGH

Steps:

• Gather the ingredients.
• Combine flour, salt, sour cream , egg, and water in a large bowl.
• Mix until the dough comes together. If the dough is dry, add more water, 1 tablespoon at a time, until it's moist and springy. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.
• On a floured work surface, knead the dough for 3 or 4 minutes until elastic. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

NO FAIL, SOUR CREAM PIE CRUST

Steps:

• 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).

MY SOUR CREAM PASTRY FOR TURNOVERS

Steps:

• 1. Measure the flour and sugar into a medium bowl. Cut in butter with a pastry blender until mixture is crumbly. Add sour cream and mix lightly with a fork until dough clings together and starts to leave sides of bowl.
• 2. Gather dough together with hands and knead a few times. Wrap dough in wax or parchment paper. Chill over night for best results. You can also use it after chilling a few hours, but overnight is best.
• 3. Roll pastry out in the shape you want and make your turnovers. I usually roll out in a rectangle and cut in strips (see picture above), put a filling on one side, fold over and press firmly with the end of a fork. Bake 25 minutes at 350.

2 MINUTE SOUR CREAM PASTRY

Steps:

• place flour, salt or sugar and cubed butter in food processor
• pulse till butter resembles coarse breadcrumbs
• add sour cream and continue to pulse until mixture just starts to come together
• turn out onto a bench
• shape dough into a round flat disc
• wrap dough in plastic film and refrigerate for 20 minutes - see notes
• preheat oven to 220c (430f)
• lightly flour bench for roll pastry
• line a 22cm (8 inch) tart/ pie tin with pastry leaving a lip over the edge and add filling
• cut a smaller round for the lid and brush lip of base with beaten egg and seal lid onto the pie
• brush top with beaten egg and cut a small cross in the centre of the lid to allow steam to escape
• bake for 20 minutes at 220c (430f) then reduce heat to 180c (350f) and bake for a further 5-10 minutes until golden brown
• if blind baking, line tart/pie tin with pastry - (trim excess pastry leaving 1cm - 1/2 inch above top of tin) then cover the pastry with baking parchment and fill with rice, chickpeas, or even sugar
• cook for 15 minutes at 210c (420f) in preheated oven
• remove rice and baking parchment from tin
• trim pastry back to level with the top of your tart/pie tin with a sharp knife (trimming after the first cook you will always have a level pastry shell without shrinkage)
• return tart/pie tin to oven for another 10 - 15 minutes until golden and cooked
• allow to cool, then fill and proceed with your filling

SOUR CREAM PASTRY

Steps:

• Put the flour and salt in a 3 qt bowl, stir to blend.
• Scatter butter slices over flour and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs (you can use a food processor for this step).
• Stir in the sour cream with a fork.
• The pastry will appear dry because the sour cream is thick and does not disburse easily.
• With your hands, manipulate the dough into a ball.
• Divide in half, wrap in plastic and refrigerate until cold and firm- at least 4 hours, and up to 3 days or freeze for up to 1 month.

SOUR CREAM PASTRY DOUGH

Steps:

• Cut butter into 1/2-inch cubes.
• To blend by hand:
• In a bowl with your fingertips or a pastry blender blend together flour, butter, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Stir in sour cream with a fork just until incorporated. Drizzle 4 tablespoons ice water over mixture and gently stir just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, stirring until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
• To blend in a food processor:
• In a food processor pulse together flour, butter, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add sour cream and pulse just until incorporated. Drizzle 4 tablespoons water over mixture and pulse just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, pulsing until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
• To form dough after blending by either method:
• Turn mixture out onto a work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.

SOUR CREAM PASTRY DOUGH

Steps:

• Combine flour, salt and sugar in food processor and pulse a few times to mix. Cut cold butter into 1/2-inch cubes. Distribute the butter cubes over the flour mixture and put the entire work bowl in the freezer to chill for about 20-30 minutes. Chill about a half cup of water with ice cubes. Combine sour cream, lemon juice, and 2 Tbsp ice water in a pyrex measuring cup. Remove work bowl from freezer and return to processor. Lightly pulse butter and flour together several times until butter forms a very coarse meal with large, pea-sized pieces left intact. Add the sour cream mixture and pulse briefly until dough just comes together. If dough is still too dry and doesn't cohere when squeezed together, then pulse in remaining 1-2 tablespoons of ice water to moisten. Turn dough out onto work surface and form into a disk. Wrap dough in a zip-top bag, wax paper or plastic wrap and put in refrigerator to rest for at least 1 hour or up to 2 days. When ready to use, roll out and form dough according to application. Brush surface lightly with some egg-wash and bake pastry at 400 degrees for about 30 minutes or until golden brown.