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Sour cream pie crust1/9/2024 You could use the bulkiest tool of all, a food processor, or you could use the tool you always have available: your hands! There are also many other tools you can use in between those two ends of the spectrum. There are tons of ways to make pie crust. Full Fat Sour Cream (you know how sometimes sour cream has a little bit of liquid on top of it.don't discard it for this recipe, you'll want to just mix it right back in and use it like that).Salted Butter (much like the flour, using a high-quality european butter for this recipes makes a bit difference in the final outcome.my go-to is Kerrygold for this recipe).All-Purpose Flour (as always, I recommend using a high-quality flour brand.I like King Arthur Flour or Bob's Red Mill).With only three ingredients making up this pie crust, I tend to splurge on better quality ingredients, such as European butter. It's also made by hand (with the assistance of a hand-held metal pastry blender) so you don't need to clean a food processor after it's all said and done. Plus, all you need are three ingredients to make it, which is pretty awesome. It's so tender, so flaky, and has a really amazing, buttery flavor. Truly, this 3-ingredient sour cream pie crust is unreal. Hands down, this is the absolute best-tasting pie crust. This sour cream pie crust recipe works equally well with sweet fruit pies as it does savory pies. They’re fab and would make a great shortcut for all your favorite summer pies.Ridiculously tender and so flavorful, this easy 3-Ingredient Pie Crust uses a secret ingredient that makes for the best pie pastry. 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. 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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