SHIRLEY CORRIHER'S SOUR CREAM PIE CRUST - EASY! FLAKY!
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
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
BLUEBERRY SOUR CREAM PIE (EASY)
I got this one out of a book about restaurants in Florida - the recipe was courtesy of Timmy's Nook on Captiva Island. It is an easy but elegant dessert when time is short. It takes advantage of convenience items - pre-made graham cracker crust and canned blueberry pie filling. It does have to be chilled for a few hours (which I did not include in the prep and cooking time).
Provided by MA in Florida
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine first 6 ingredients.
- Mix well.
- Pour into unbaked pie shell.
- Bake in 350° oven for 30 minutes or until center is set.
- Top hot pie with blueberry pie filling.
- Chill for several hours.
- When ready to serve top with whipped cream or cool whip.
Nutrition Facts : Calories 535.9, Fat 20.9, SaturatedFat 9.4, Cholesterol 78.2, Sodium 373.2, Carbohydrate 83.1, Fiber 2.5, Sugar 64.8, Protein 5.3
SOUR CREAM PIE CRUST
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
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.
EASY FLAKY PIE CRUST
This is the first easy flaky pie crust recipe I ever came across. The ingredients can be doubled for a double crust. If doubling use 5 to 7 tablespoons of ice water. I found the original recipe in an old family cookbook that has long since been lost.
Provided by Ron Conley
Categories Dessert
Time 45m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, combine flour and salt. For a flakier crust add the sugar to the flour and salt mixture. Using a pastry blender or a fork, cut the chilled shortening into the flour mixture until it resembles coarse crumbs. For a flakier crust add the vinegar to the chilled water. Sprinkle the flour mixture with the water a tablespoon at a time, while tossing and mixing lightly with a fork. Continue adding water until the dough is just moist enough to form a ball when lightly pressed together. Note: if you use too little water the pastry will tend to tear or crack, if you add too much water the dough will become tough.
- Place the dough into an air-tight bag, container or saran wrap and refrigerate for several hours or overnight. (Can be kept refrigerated for several days or frozen for up to 3 months.).
- If the dough was frozen allow it to thaw until it is just chilled and can be worked. If the dough was refrigerated allow it to set for 10 to 15 minutes until it is warm enough to work. Shape the dough into a ball. Flatten the ball to 1/2 inch thickness, rounding and smoothing the edges. On a floured surface, roll the dough out lightly from center to the edge into an 11-inch circle. Fold the pastry in half then place it in an 8 or 9 inch pie pan. Unfold the crust and gently press in the bottom and up the sides of the pan. Do not stretch.
- Fold edge under to form a standing rim and flute edges. If you are not baking the pastry then you are done.
- Gently prick the bottom and sides with a fork repeatedly to prevent air pockets.
- Just before placing the pastry in the oven, line it with a piece of parchment paper or aluminum foil and fill it with dried beans or uncooked rice.
- Place the pastry in the oven and set the temperature to 300 degrees, allowing the pastry to warm up - then remove the pastry until the oven finishes preheating (this helps to prevent shrinkage).
- Bake at 300 degrees for 15 minutes for partially baked pastry and 25 minutes for a fully baked pastry.
- Note: Make sure that both your filling and the pie crust are at room temperature before filling or the crust will lose its crunch.
Nutrition Facts : Calories 132.2, Fat 8.7, SaturatedFat 2.1, Sodium 145.7, Carbohydrate 11.9, Fiber 0.4, Protein 1.6
LEEK PIE
This deliciously moreish, flaky pie is a mildly cheesy version of the famous flamiche of Picardy, in northern France, where the filling is more usually a simple mixture of chopped leeks, butter and a little cream.
Provided by English_Rose
Categories Savory Pies
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400F and place a flat baking sheet on the middle shelf. Remove the pastry from its plastic wrapping (set this aside), cut it into 2 equal parts, then gently roll into slightly thinner 10in squares. Put one onto a lightly buttered baking sheet, cover with the plastic wrapping and put the other pastry sheet on top. Chill for 30 minutes.
- Meanwhile, melt the butter in a frying pan, add the leeks and cook for about 20 minutes, or until they are soft. Mix together the cream cheese, cream, nutmeg and chives in a small bowl. Mix in the leeks and leave to cool.
- Remove the pastry from the fridge and set aside the top sheet on the plastic wrapping. Spread the cooled leeks over the pastry base, leaving a 3/4in edge uncovered. Scatter with the Parmesan and paint the edge with the egg yolk. Form a lid with the other square of pastry and allow the edge of this to flop down onto the bottom layer. Press together lightly. Brush the top with more beaten egg and press the edges together with a fork; trim the sides to neaten.
- Make a few small cuts in the centre of the pie to allow steam to escape. Decorate with the point of a knife, in a criss-cross pattern. Slide the pie on the baking sheet into the oven on top of the pre-heated tray. Bake for around 35-40 minutes or until golden brown, puffed and crisp. Allow to cool for 10 minutes. Cut into wedges and serve.
SOUR CREAM PIE CRUST DOUGH
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
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
More about "shirley corrihers sour cream pie crust easy flaky food"
CLASSIC PIE CRUST VS. SOUR CREAM PIE CRUST - YOUTUBE
From youtube.com
著者 There and Bake Again閲覧数 880
FLAKY SOUR CREAM PIE DOUGH RECIPE - YOUTUBE
From youtube.com
著者 Cooking Selections閲覧数 724
SHIRLEY CORRIHERS SOUR CREAM PIE CRUST EASY FLAKY RECIPES
From tfrecipes.com
SHIRLEY O. CORRIHER'S BLOG - GOODREADS
From goodreads.com
SOUR CREAM PIE CRUST RECIPE - TASTY TREATS AND EATS
From tastytreatsandeats.com
SHIRLEY CORRIHER'S SOUR CREAM PIE CRUST - EASY! FLAKY! RECIPE
From recipenode.com
SHIRLEY O. CORRIHER ARCHIVES - ART OF GLUTEN-FREE BAKING
From artofglutenfreebaking.com
FLAKY PIE CRUST | SERENA BAKES SIMPLY FROM SCRATCH
From serenabakessimplyfromscratch.com
FLAKY SOUR CREAM PIE CRUST | SERENA BAKES SIMPLY FROM ...
From serenabakessimplyfromscratch.com
RECIPE: SOUR CREAM PIE CRUST | THE KITCHN
From thekitchn.com
FLAKY SOUR CREAM PIE CRUST RECIPE - BIGGER BOLDER BAKING
From biggerbolderbaking.com
NO FAIL, SOUR CREAM PIE CRUST - SIMPLY RECIPES
TENDER FLAKY PIE CRUST RECIPE - PEG'S HOME COOKING
From pegshomecooking.com
SOUR CREAM PIE CRUST | 12 TOMATOES
From 12tomatoes.com
CORBY'S TABLE - THE ATLANTIC
From theatlantic.com
NO FUSS SOUR CREAM PIE CRUST — POETRY & PIES
From poetryandpies.com
3-INGREDIENT PIE CRUST - EVERYDAY PIE
From everydaypie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love