No Fail, Sour Cream Pastry Crust Recipe

  • Prep time: 20 minutes
  • Dough chilling time: 1 hour
  • Yield: Makes dough for 2 single crusts, or 1 double crust

This recipe makes enough dough for a top and bottom crust for a 9-inch pie.

Kathi’s basic ratio is 1 cup flour: 1 stick butter: 1/4 cup sour cream: 1/2 teaspoon salt: 1 teaspoon sugar. These are the amounts for a single-crust 9-inch pie.

If you are making a 10-inch pie, use 2 1/2 cups flour, 2 1/2 sticks (10 ounces, 1  1/4 cup) butter, 1/2 cup plus 2 Tbsp sour cream for a double crust, or 1 1/4 cups flour, 1 1/4 sticks (5 ounces) butter, 1/4 cup plus 1 Tbsp sour cream for a single crust.

Do NOT use this recipe if you need to pre-bake a crust. This pastry crust recipe does not pre-bake well.

Ingredients

  • 2 cups (260 g) all purpose flour
  • 1 teaspoon of salt (skip if using salted butter)
  • 2 teaspoons of sugar (for sweet recipes, otherwise skip)
  • 2 sticks unsalted butter (1 cups, 8 ounces, 225 g) cubed
  • 1/2 cup (115 ml) sour cream (full fat, NOT light sour cream)

Method

1 Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and put in a warm spot 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).

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).

3 Work the butter into the flour with your hands: Sprinkled the cubes of butter over the flour. Use your clean hands to squish the flour and butter together with your thumbs and fingers. Work the butter into the dough until you have what resembles a coarse meal with some chunks of butter.

4 Add sour cream: Add the sour cream to the flour butter mixture. Use a fork to incorporate into the mixture.

5 Form dough into disks, refrigerate: Use your hands to gather the pastry dough together into a large ball. Use a knife to cut the ball in half. Form into two disks.

Sprinkle all over with a little flour. Wrap tightly with plastic wrap and chill in the refrigerator for an hour or up to a day ahead.

If you want to freeze for future use, wrap again, this time with aluminum foil and freeze (leave in refrigerator overnight to thaw before using).

6 Remove dough from fridge, let sit for a few minutes, then roll out: After the dough has been sitting in the fridge for an hour, remove it and let it sit for 5-10 minutes at room temperature to become more malleable before rolling out.

If it still feels too stiff to roll out, hold your hands around the edges to soften.

To roll out, sprinkle a clean, flat surface with flour. As you roll the dough, check to make sure the bottom is not sticking. If it is, lift it up and sprinkle a little flour underneath.

Roll out to 12 to 14 inches wide, to an even thickness.

You can use this pastry dough for unstructured rustic pies or galettes, or single or double crusted traditional pies. It can also be used for a savory pot pie.

Whether you use the dough for a galette or a double crust pie, it will be prettier with a light egg wash. Just whisk one egg in a small bowl, add a teaspoon of water, and brush lightly over the exposed crust with a pastry brush, right before baking.

Do not use this recipe if you need to pre-bake the pie crust. The the amount of sour cream and butter that make this crust so wonderfully delicious and flakey will cause the sides of the crust to collapse if you bake it without a filling.

Read more: http://www.simplyrecipes.com/recipes/sour_cream_pie_crust/#ixzz4c7VrTMrE

 

Grandma’s Strawberry-Rhubarb Pie Recipe

Directions

Crust Preparation:

  • Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
  • Preheat oven to 425 degrees F.

Filling Preparation:

  • Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

Recipe courtesy of Valarie Enters, Sanford, Florida

Grandma’s Oatmeal Cookies

Ingredients

1 cup raisins (yellow and brown)

2 cups sugar

1 1/2 cups water

1 cup vegetable oil

1/2 cup dried cranberries

1/2 cup dried chopped fruit medley

1 cup chopped dates

3 cups flour

3 cups quick oatmeal

1 cup nuts of choice (walnut, pralines)

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 Tbsp nutmeg

1 Tbsp cinnamon

1 tsp ground cloves

Directions

Mix raisins, cranberries, chopped fruit medley, dates sugar, water, vegetable oil and baking soda in a saucepan and bring to a boil for 4 minutes. Prepare the following mixture of flour, oatmeal, cinnamon, baking powder, salt, nutmeg, cloves and nuts. Mix the dry ingredients with the wet ingredients in the saucepan. Put tablespoons of cookie dough far apart on the cookie sheets to all for spreading. Bake at 375 degrees for 10 minutes. The cookies will look undercooked but should have a light brown edge. Cool on a rack and store in an airtight container.

Recipe Cred: Shirley Rae

The Great Pumpkin Cookie

INGREDIENTS

2 cups flour

1 cup oatmeal

1 tsp of soda

1 tsp cinnamon

1/2 tsp salt

1 cup butter

1 egg

1 cup brown sugar

1 tsp vanilla

1 cup canned pumpkin

1 cup chocolate chips

DIRECTIONS

Mix dry ingredients separately and set aside. Cream butter and brown sugar in a mixer. Add the egg and vanilla to the butter and sugar mixture. Add 1/2 of the dry ingredients and 1/2 cup of the canned pumpkin. Mix well then add the rest of the dry ingredients and the other 1/2 cup of canned pumpkin. Stir in 1 cup of chocolate chips. Drop by tablespoons on cookie sheets. Bake at 350 for 8-9 minutes. Don’t overbake. It’s ok if the cookies come out a little gooey.

Recipe Cred: Betsy

Tunnel of Fudge

Tunnel of Fudge

Ingredients

1 box of Devils Food Cake mix

1 box of chocolate pudding

1 bag of chocolate chips

8 oz of sour cream

2/3 cup of vegetable oil

2/3 cup 0f water

4 eggs

Preparation

In a mixer add all of the ingredients and blend until smooth except the chocolate chips. Add the chocolate chips and pulse the blender to evenly mix in the chocolate chips. Grease the bundt pan and add the chocolate batter to the pan. Bake in the oven at 350 degrees for 40-45 minutes. Garnish with a dusting of powder sugar and cut up strawberries.

Gingersnaps

Gingersnaps

Ingredients

1 cup sugar

3/4 cups butter

1/4 cups molasses

1 egg

2 1/2 cups flour

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 1/4 tsp ginger

1/4 tsp nutmeg

1/2 tsp cloves

Preparation

Mix sugar, butter, molasses, and egg in the mixer. mix until smooth. In a separate bowl sift together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Add to wet ingredients in mixer and mix until smooth. Roll dough into little balls and coat them in sugar. Bake at 350 degrees for 8 minutes. Take the cookies out at 8 minutes. They will look like they aren’t done but give them time to cool and they will be perfect.

Banana Upside-Down Cake

Banana Upside-Down Cake

yield
Serves 6

ingredients

  • 1 cup firmly packed light brown sugar
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 2 large ripe bananas, sliced
  • 1 1/2 cups cake flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (about 2)
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups sugar
  • 1/3 cup vegetable shortening
  • 2 eggs

preparation

Position rack in lowest third of oven and preheat to 350°F. Using electric mixer, cream brown sugar and butter in medium bowl until well mixed. Spread brown sugar mixture over bottom of 9-inch square baking dish with 2-inch high sides. Arrange banana slices atop brown sugar mixture, covering completely. Set cake pan aside.

Combine flour, baking soda, baking powder and salt in small bowl. Mix mashed bananas, buttermilk and vanilla in another small bowl. Using electric mixer, cream 1 1/4 cups sugar and shortening until fluffy. Add eggs 1 at a time, beating well after each addition. Add dry ingredients alternatively with buttermilk mixture, mixing until just combined. Pour batter over bananas in pan. Bake until cake pulls away from sides of pan and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack and cool slightly. Turn cake out onto plate. Serve warm or at room temperature.

Recipe Cred: Bon Appetite

 

Reva’s Plum Squares

Plum Squares
Ingredients
1 ¾ c. plums
1 c. sifted flour
1 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
½ cup butter
1 cup sugar
2 eggs
¼-1/2 tsp. lemon extract
Preparation
½ plums and arrange on bottom of greased 11”x7”x1 ½ “.  Sift flour, baking powder, salt. ¼-1/2tsp. lemon extract and butter, cream until soft.  Add sugar, gradually stir in eggs one at a time.  Beat vigorously after each.  Mix in dry ingredients and spoon over plums.  Sprinkle top with 2 tbsp. sugar and 1 tsp. cinnamon bake 25 to 30 minutes at 400 degrees

Easy Strawberry Cupcakes

Easy Strawberry Cupcakes

AUGUST 3RD, 2012

Yield: 24 cupcakes

Prep Time: 20 minutes

Cook Time: 18-22 minutes

Ingredients:

For the Cupcakes

1 (15.25 ounce) package French Vanilla cake mix (see note below)
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup Greek strawberry yogurt
3/4 cup vegetable oil
1/2 cup water
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 cup diced fresh strawberries (about 10 medium berries)

For the Strawberry Buttercream

4 sticks (2 cups) unsalted butter, room temperature
1.5 pounds (24 ounces or about 5.5 cups) confectioners’ sugar, sifted
2 teaspoons pure vanilla extract
about 8 medium fresh strawberries, pureed (you’ll need 4-5 tablespoons of puree)

Directions:

For the Cupcakes

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, Greek yogurt, oil, water, eggs and vanilla. Beat for about two minutes on medium speed until well combined. Fold in diced strawberries

3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes. The cupcakes may develop a slight divot in the center as they cool, but no worries, you’ll cover that with delicious frosting.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Frosting

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes.

2. Turn the mixer down to low speed and gradually add in the confectioners’ sugar until it is completely incorporated. Add in vanilla and 3 tablespoons of the strawberry puree, mix until incorporated. Turn off the mixer and check the buttercream for taste and texture. Gradually add in the last 2 tablespoons of strawberry puree until you reach the desired level of strawberry flavor. Please note that adding more than the recommended 5 tablespoons could result in a thinner frosting. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.

3. Pipe the frosting onto the cooled cupcakes and if desired, garnish with fresh strawberries.

Notes:

– My favorite French Vanilla Cake is made by Betty Crocker – Pudding in the mix.
– I used Chobani Greek Yogurt

Recipe Cred: My Baking Addiction