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#FLAKY CRUST EGG TART RECIPE HOW TO#

Whether to blind bake this pie crust depends on what recipe you’re using it for.Use it in your favorites from my Pies and Tarts recipes, and follow the baking temperature as directed in the recipe.ĭo I need to blind bake this sour cream pie crust?.This is a basic crust that works wonders in many recipes.What’s the best baking temperature for this pie crust? You can also strain plant-based yogurt in the same way to get a thick Greek-style yogurt. Strain the yogurt through a fine sterile muslin-type cloth, in a sieve, over a bowl in the fridge for about four hours.The best alternative to sour dairy cream is strained yogurt.Is there anything I can use instead of sour cream? If you’re looking for a gluten-free pie crust option, try The Flakiest Gluten-Free Pie Crust.Cake flour is also unsuitable here because it won’t give the dough enough structure to form a pie crust that will hold its shape.

Bread flour is not suitable for making pastry because has a higher protein content than all-purpose flour, and would give you a tough result. Pastry flour is finer-milled has a slightly lower protein content (about 9%) than all-purpose flour, and it will give you a tender result while still providing enough structure.

All-purpose flour or pastry flour are the best choices here.

The unbaked pie crust can be made two days in advance and kept in the fridge, or you can freeze it for up to two months. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.Ĭan I Make Flaky Sour Cream Pie Crust in Advance?

Roll out the dough to a 1/4-inch thick rectangle, fold it into thirds, and then fold it in half.

Mix it into the flour-butter mix, and quickly form into a ball of dough.

Stir up your sour cream if it has separated in the container.

Using your hands or a pastry blender, quickly rub the cubes of butter into the flour mixture until it looks like coarse breadcrumbs.

When cold butter or frozen butter is used in baking, water from the cold/frozen butter will evaporate during baking to help the dough rise and create layers.

Butter is the better choice over shortening for quality and taste.

#FLAKY CRUST EGG TART RECIPE HOW TO#

You can whip up your own version using the recipe here How to Make Sour Cream.Balances: Sour cream adds a very subtle tang that balances the sweet or savory flavor profile.Moistens: In the meantime, the protein won’t have big holes so moisture will be locked in, making it more pliable and supple.

Softens: Unlike water binding with protein to create gluten strands, the acid in sour cream will break down protein in flour to make a crust softer.

Enriches: Full-fat sour cream replaces the water and its higher fat content contributes to the dough’s richness and softness.

Salt adds a necessary spark of flavor to Flaky Sour Cram Pie Crust, and ties the ingredients together. When a recipe has very few ingredients, every element is crucial. Make sure you have the right amount by checking out How to Measure Flour.AP flour has a low-protein content of 8-10% which is perfect for a tender (and not chewy!) pie crust.Key Ingredients for Sour Cream Pie Crust and Why All-purpose flour (aka “AP” flour) Sour cream is the superhero in this pie crust recipe, adding both tenderness and depth of flavor.Flaky Sour Cream Pie Crust differs from standard pie crust recipes because water is replaced with sour cream.Can I Make Flaky Sour Cream Pie Crust in Advance?.Flaky Sour Cream Pie Crust has a fabulous texture and a subtle, delicious tangy taste that makes it a perfect partner for any type of galette, turnover, tart, or pie recipe.