Sour cream pie dough without eggs

Fast universal dough for sweet and unsweetened pies. This dough is great for making various pies. It holds its shape well, does not float, does not swell when baking, crumbles moderately when taken out of the mold. The structure is crumbly, but in moderation.

Maria

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Wheat flour

250

Butter

120

Sour cream

Sugar

Salt (pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 7 g

Fats 32 % 24 g

Carbohydrates 58 % 43 g

413 kcal

GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 20 min

Step 1:
Measure out all the necessary ingredients. To knead the dough, the products must be cold, only from the refrigerator. Take the flour of the highest grade. Sour cream is better to take not very liquid, for example, from 15% fat content and above. There are manufacturers who have a 15% density in sour cream so high that it costs a spoon, and there is sour cream with a fat content of 25% and at the same time its consistency is too liquefied. We need thicker sour cream and not diluted with water.
Step 2:
Cut the cold butter into small cubes.
Step 3:
Pour flour into the blender bowl, put cold butter, sugar and salt.
Step 4:
Whisk everything into a crumb. If there is no blender, you can rub the dough with your hands. So that the dough does not stick to your hands and does not gather into lumps, your hands should be dry. It is not necessary to rub for a long time, since warm hands can melt the butter and the crumb will turn out to be too large and not airy.
Step 5:
Add cold sour cream and quickly knead the elastic dough. Again, it is not necessary to knead it for too long.
Step 6:
Roll the dough into a ball. If the dough is needed in the near future, for example, for making a pie, you can immediately distribute it along the bottom and walls of the baking dish. The dough does not stick to your hands, retains elasticity, does not tear, so you can safely roll it out with a rolling pin without dusting the table with flour. While the filling is being prepared, put the form with the dough in the refrigerator.
Step 7:
If the dough is not needed immediately, then wrap it in plastic wrap so that the dough does not curl, and put it in the refrigerator. It can be stored in the refrigerator for 30 minutes to 36 hours on the lowest shelf.
Step 8:
After that, you can continue to work with the dough: roll it out or distribute it according to the shape with your hands. If the dough lies in the refrigerator for several hours, then before working with it, it needs to be warmed at room temperature for about 20-30 minutes to restore its elasticity and pliability.

The dough on sour cream can be liquid or dense, depending on what kind of pie it is required for. For aspic pies, the dough should be runny and viscous, with a predominant amount of sour cream. But you need a little sour cream in the shortbread dough.

--------------------
Be prepared for the fact that flour may require a little more or, conversely, less than indicated in the recipe. You need to focus on how the dough should turn out (dense, soft, liquid, etc.). There is a lot of useful information about why flour, even of the same variety, can have completely different properties, read this article .