Time 1h20m Number Of Ingredients 5 Steps:
Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and let it sit on the counter 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).
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.
Time 50m Yield 8 servings. Number Of Ingredients 10 Steps:
Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 tablespoons flour, vanilla and salt; mix well. Gently stir in apples. Pour into crust. Bake 15 minutes. , Meanwhile, combine brown sugar and remaining 4 tablespoons flour; cut in butter until crumbly. Sprinkle over pie. Bake until filling is set, 20-25 minutes. Cool completely on a wire rack. Refrigerate leftovers.
Time 1h Yield 6 serving(s) Number Of Ingredients 9 Steps:
Unwrap cream cheese blocks and put in mixing bowl. Set aside to soften at room temperature. Once it’s softened, preheat your oven to 325°. Beat softened cream cheese, sugar and vanilla until completely blended. Add your eggs and the lemon zest. Beat until blended. Place Graham cracker crust on a small baking sheet to keep it stabilized. Pour batter into your Graham cracker crust, smooth with a spatula. (Be sure to scrape the bowl and beaters well.) Place in your 325° oven and set timer for 30 minutes. While it’s baking, prepare your topping. You can use the same bowl and beaters that you made your filling with. Pour your sour cream, sugar and vanilla into the bowl and beat it until well blended and completely smooth. After 30 minutes, remove from oven. Pour your sour cream topping gently over the top. Smooth very carefully with a rubber spatula. Return the cake to your oven, set your timer for 10 minutes. After 10 minutes, jiggle it a little bit. If it is not quite set in the very center, turn the oven off and leave it for 2 minutes and check again. You shouldn’t have to do this more than once, maybe twice, if your oven is very slow. Once you’re satisfied, take it out of the oven and let it cool completely. Refrigerate for at least 2 or 3 hours before serving. Notes:. *I remove the cream cheese from the wrapper while it’s still cold, because once it’s softened up it’s harder to get out of the wrapper. Just leave it on the counter until the cream cheese is soft. *I simply use the zest from one lemon. It’s easier than trying to measure one fiddly teaspoons of zest. Besides, we really like lemon. In our experience, it doesn’t really make this recipe over- lemony at all. *I use a micro plane for zesting the lemon. The smaller grains of lemon zest blend especially well for a small batch recipe like this. If you don’t have a microplane, I highly recommend you get one, they are indispensable for zesting citrus, grating garlic, et cetera. The plane itself is easy to clean, dishwasher safe, but don’t put the sliding plastic cover in the dishwasher. *I use a simple electric handmixer for this recipe. There’s no need to drag out the big heavy stand mixer for this. *If you want fruit, about a 1/2 cup of berries or sliced strawberries should suffice for this recipe. *Keep the plastic insert from the pie crust packaging to use as a lid for your cooled and finished pie.
Time 40m Yield 8 servings. Number Of Ingredients 15 Steps:
In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.
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.).
Yield 6 servings Number Of Ingredients 21 Steps:
Preheat the oven to 375°F. Make the crust: In a large, wide bowl, combine the flour, salt, and parsley. Add the butter pieces and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is very coarse. In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a spatula or wooden spoon, stir the wet and the dry together until a shaggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat the dough into a disk, wrap it in plastic, and chill it in the fridge for 1 hour or up to 2 days. Make the filling: In a large skillet over medium, heat 1 tablespoon of the cooking fat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool. Meanwhile, thinly slice the tomatoes; toss them with 1 teaspoon salt and let them drain in a colander for 30 minutes, tossing them occasionally. In a bowl, combine the cheeses, mayo, 2 tablespoons each of the chopped basil and parsley, the thyme, a hefty pinch each of salt and pepper, and the sautéed onion. Sprinkle a little flour in the bottom of a 10-inch well-seasoned cast-iron skillet. Set it aside. On a lightly floured surface, roll the dough into a 13-inch circle. Fit it into the prepared skillet, allowing the edges to extend over the sides of the pan. Spread the cheese mixture evenly over the bottom of the dough. Arrange the tomatoes on top. Gently fold the overhanging pie crust over the tomatoes. It doesn’t have to be perfect. Drizzle the pie with the remaining 1 tablespoon cooking fat and season with pepper. In a small bowl, whisk together the beaten egg and milk. Brush the crust with this egg wash, place the cast-iron pan on a rimmed baking sheet (to protect the bottom of your oven from any overflowing filling), and bake the pie until the tomatoes are browned, 50 to 60 minutes. Top the pie with the remaining 1 tablespoon each basil and parsley. Note Localize it: Swap out any of the herbs or cheeses. The Manchego in this recipe is salty, and the mozzarella melts really well, so just keep that in mind when you’re doing your swaps.
Time 11h Yield 8 Number Of Ingredients 10 Steps:
In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat. Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream. Pour filling into baked pie shell, and cool. Top with whipped cream if desired.
More about “sour cream pie crust recipes”
Time 1h15m Yield 8 Number Of Ingredients 5 Steps:
In a large mixing bowl, combine pineapple, dry pudding mix, and sugar. Stir well, then add sour cream. Beat on low speed for 2 minutes. Pour mixture into prepared pie shell. Chill before serving. Garnish as desired.
