Zutaten für Sour Cream Pie Crust Dough
- 1/2 cup sour cream
- Ice Water
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- All Purpose Flour
- Cake Flour
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- Crisco
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Zubereitung von Sour Cream Pie Crust Dough
- In a small bowl, whisk together 1/2 cup sour cream, 2 tablespoons cold water, 1 tablespoon granulated sugar, and 1/4 teaspoon salt.
- In a large bowl, combine 2 1/2 cups all-purpose flour and 1/2 cup cake flour.
- Cut in 1 cup (2 sticks) cold unsalted butter, cut into cubes, and 1/2 cup cold vegetable shortening, also cut into cubes, using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Add the sour cream mixture to the flour mixture and stir gently with a fork just until the dough comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface.
- Divide the dough in half.
- Form each half into a ball, then flatten each into a disk about 1 inch thick.
- Wrap each disk tightly in plastic wrap.
- Refrigerate for at least 1 hour (or up to 3 days) before rolling out.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
10g
Fat
248g
Carbs
41g
