Sour Cream Dough for Hand Pies
The fastest and simplest, with a minimum of ingredients! Sour cream dough for hand pies is a type of quick shortcrust dough. It comes together in literally five minutes and rests while you make the filling. Pies made from this dough can be prepared ahead and frozen.
Cooking method
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Step 1:
How do you make sour cream dough for hand pies? Gather the ingredients. Use natural, high-quality, high-fat sour cream and butter, with no added vegetable fats. Be sure to take them out of the fridge ahead of time so the butter softens well and the sour cream warms up. If you're making pies with a sweet filling, it's better to add a little sugar to the dough.
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Step 2:
Take a large bowl, put the butter and sour cream in it, and mix them well. You can use a regular fork - no need to get out the mixer at all. Since the butter is soft, this is quite easy to do.
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Step 3:
Sift the flour into the dairy mixture. This not only removes any debris but also aerates the flour, which makes the baked dough fluffier and softer. Don't add all the flour at once - you may need more or less than the recipe states.
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Step 4:
Knead the dough first with a spoon, then continue by hand. As you go, decide whether you need to add more flour. It depends on the consistency of the dough - it should be not too stiff and not sticky to the hands. This happens fairly quickly, since the dough has a lot of butter in it.
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Step 5:
Wrap the dough in plastic wrap or a bag and put it in the fridge for half an hour. During that time the flour will fully absorb all the liquid from the dairy, the gluten will develop, and the dough will become more pliable and elastic. After that, you can shape pies with any filling.
- Sour cream shortcrust dough is often used to bake small snack-sized hand pies with all kinds of fillings.
- It's also very well suited for making quiches, galettes, and various sweet-filled pies.
- To avoid mistakes when working with flour, read up on flour and its properties!
- Instead of all-purpose flour, you can use whole-grain or bread flour.
Caloric content of the products possible in the composition of the dish
- Sour cream, 30% fat - 340 kcal/100g
- Sour cream, 25% fat - 284 kcal/100g
- Sour cream, 20% fat - 210 kcal/100g
- Sour cream, 10% fat - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted amateur butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Salted peasant butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
