Shirley Corriher'S Sour Cream Pie Crust - Easy! Flaky! – a delicious recipe with flour, sugar, salt, kerry irish gold butter, sour cream, cold milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium mixing bowl, whisk the flour, sugar and salt to combine.
2
Add the butter to the flour mixture and toss to coat.
3
Put the bowl in the freezer for 10 minutes.
4
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.
5
Repeat one more time, then scrape the mixture back into the bowl and place in the freezer again for 5 minutes.
6
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.
7
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.
8
When crust is shapened, proceed by pre-baking or filling ~ according to your recipe.
9
bake.
819
kcal
Calories
58
g
Fat
65
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 1/2 cups unbleached all-purpose flour, 1 tablespoon granulated sugar, 1/2 teaspoon salt, 1/2 lb kerry irish gold butter, cut into 1/2 inch cubes, and more.
Yes, Shirley Corriher'S Sour Cream Pie Crust - Easy! Flaky! falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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