That way, when the butter melts a bit as you’re working with the pastry, it will firm back up when you chill the shaped pastry. Begin with relatively large chunks of butter (no pea-sized bits, please!), coat them in dry ingredients and then flatten them between your thumb and forefinger.
My basic principles of flaky pastry-making remain the same.
Sour cream pie crust free#
Making an extra flaky gluten free pie crust Have you ever tried one of those? They’re just not up to our standards. My hope is that you never feel like you have to buy a pre-made gluten free pie crust. Like all pastry-baking, you just have to be sure to keep everything cold cold cold while you’re working with it. It rolls out so beautifully and is just effortlessly flaky. This perfect pie crust is giving my regular, go-to gluten free pie crust a run for its money. But this extra flaky gluten free pie crust? Why this is the best gluten free pie crust recipe everįor years and years (and years), I’d used this gluten free pie crust recipe almost exclusively for single and double crust pies alike. In the fall and winter, it’s all about apple pie, and maybe a pecan pie or two. In the summertime, we make pies with summer berries and stone fruits. Actually, pie season is really any season.
That means that we need light and extra flaky gluten free pie crust, and plenty of it. It’s right here!īefore cookie season comes pie season. You can have the perfect recipe for pie crust in your baking toolbox. They’re fab and would make a great shortcut for all your favorite summer pies.This extra flaky gluten free pie crust is made with sour cream and rolls out beautifully. At the very least, pick up a Diamond Nut Pie Crust for whatever you happen to be cooking up this summer. I hope you’ll give this blueberry sour cream pie a try and let me know what you think! It’s an easy peasy recipe to round out these summer months, and I think you’ll love it. The simplicity of a great pie crust, cream filling, and fresh summer produce is about all we need. I started to serve this pie with a little bit of whipped cream, but honestly, it needs no garnish.
Sour cream pie crust plus#
Upon cooling, the pie has strata-like layers of crust, custard, berries, and crumble, plus it slices like a dream. The crust has great texture, baked up wonderfully, and kept my prep time for this pie under ten minutes.Īfter a quick stint in the oven, this blueberry sour cream pie is topped with a simple walnut crumble and baked for a few minutes longer until it barely jiggles in the center.
I was recently introduced to sour cream pies, and I knew Diamond’s Walnut Pie Crust was the perfect vehicle for that dreamy filling. I’ve been using their nuts for years, so when they asked me to come up with a recipe using their new ready-made pie crusts I jumped at the chance. The anchor for this blueberry sour cream pie is a walnut pie crust from my friends at Diamond. The end result is a cheesecake-like filling with just the right amount of sweet and tang. Here, the sour cream serves as the base for a custard-y filling that is sweetened with sugar and loads of fresh berries. Sour cream does amazing, miraculous things to baked goods when given a little love (and sugar). After all, isn’t sour cream reserved for baked potatoes? For cheesy French onion dip? Nasty tuna casseroles? NOPE. If you’re anything like me, the sound of a blueberry sour cream pie is kinda weird at first. This blueberry sour cream pie is all kinds of just right, and after I give you the lowdown I think you’ll agree. It just works, you know? Today I’m sharing a recipe with one such combo, a pair so fitting and delicious that I’m calling it one of my favorite surprises of the summer: blueberries and sour cream.
There’s a few things in life that just work together.
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