The Best and Only Pie Crust Recipe + Tutorial You Will Ever Need
If making pie crust scares you, then this best and only pie crust recipe is the one you will have to make today. This pastry recipe involves all the ingredients you would expect to find in a pie dough recipe, like flour, butter, and salt, but the component that makes this particular recipe, so special is sour cream. Sour cream adds a lot more moistness and fat to the dough, producing a pastry that is easy to work with and also becomes very flaky and tender in the oven. Mel, the author of this pie dough recipe, suggests using a box grater to grate the butter so it remains cold and won’t melt into the dough. By using a box grater, you can break the butter down fast, before it becomes too soft, and the result will be a flakier pastry.
Mel warns her readers to take care when they are making the quick and easy pie crust because it is challenging to incorporate the sour cream into the dough and you don’t want to overwork the dough. An alternative to Mel’s instructions would be the blend the dry ingredients, butter, and sour cream in a food processor until it separates from the sides of the bowl. You will be less likely to overwork the pastry dough recipe, and there will be much less clean up. Of course, if you don’t have a food processor, Mel has proven that it is possible to prepare a perfect pastry using her instructions, and working with your hands will give you an idea of how dough reacts, which is beneficial to first-time pie bakers.
Easy pie crust recipes, like Mel’s pie dough recipe, are excellent to have in your back pocket when you have a significant amount of fruit you need to use up quickly, and this recipe is suitable for all your pie baking needs. You can even omit the sugar from this dough recipe for savoury meat pies or quiches, and if you ever need a top crust, just double the pie crust recipe. Rolling out pastry can be difficult because the rolling pin will stick and tear your dough if you don’t use enough flour. Dusting with flour might make your pie dough tough, however, and mess up your counters. Alternatively, you can roll each round of pastry between two large sheets of parchment paper, and then when you have reached the desired size you can flip the pastry round into the pie plate without tearing it. This method can be applied to all your rolled cookie recipes and sugar cookie recipes as well.
Mel’s instructions are clear and detailed; she explains how to blind bake your crust recipe so that it doesn’t puff up during baking. A good item to invest in would be pie weights, which you fill your pie with during baking and are reusable. Dried beans are another, more affordable option; just be sure to reserve and label the beans, and only use them for your pie recipes in the future. Thank you to Mel, the author of Mel’s Kitchen Café, for her best and only pie crust recipe.
Nutrition Facts for: The Best and Only Pie Crust Recipe + Tutorial You Will Ever Need from Mel's Kitchen Cafe
Ingredients: Unbleached all-purpose flour, salt, sugar, butter, sour cream.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 8 servings *Per Serving:Calories 247, Calories from Fat 158, Total Fat 17.6g 27%, Saturated Fat 11.0g 55%, Cholesterol 44mg 15%, Sodium 184mg 8%, Potassium 50mg 1%, Carbohydrates 19.5g 7%, Dietary Fiber 0.6g 2%, Sugars 1.1g, Protein 3.0g, Vitamin A 11%, Vitamin C 0%, Calcium 2%, Iron 6%
Learn MORE / Get RECIPE at Mel's Kitchen Cafe
To help with slow website load, we have put all photos for this article here: View photo gallery.