Secret Ingredient Pie Crust
This is the only Pie Crust Recipe you'll ever need! Buttery, flaky, and foolproof, my easy homemade pie crust is perfect every single time, thanks to a key secret ingredient. This recipe comes together quickly in the food processor, so you can have a perfect pie crust chilling in your refrigerator in a matter of minutes.
Recipe:
Ingredients
1 ¼ cups all-purpose flour (156g)
2 teaspoons granulated sugar
¼ teaspoon table salt
8 Tablespoons unsalted butter, very cold and cubed (113g)
¼ cup sour cream (60g)
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Instructions
00:00 Introduction
00:33 Combine flour, sugar, and salt in the canister of a food processor and pulse briefly to combine.
00:57 Scatter butter pieces over the top of the flour mixture and pulse again until butter is mostly combined and mixture resembles coarse crumbs (there should still be discernible pieces of butter remaining in the mixture, some as large as a chocolate chip).
01:32 Add sour cream and pulse again until mixture just begins to cling together. The mixture may still seem dry, but if you pinch it between your thumb and forefinger and it clings together, you’re ready to move on!
02:15 Transfer dough to a clean surface and work into a ball (try not to over-handle the dough, you want it to stay as cold as possible to keep the butter from melting and your hands are very warm!). Flatten into a disk, wrap tightly in plastic wrap, and transfer to refrigerator to chill for at least 45-60 minutes before proceeding/using as desired.
03:11 If arranging into a pie plate, remove the dough from the refrigerator once it has chilled and transfer to a clean, lightly floured surface. Use a rolling pin to roll into a 12” circle (add flour as needed and be sure to lift the pie dough and add flour beneath it while rolling to keep from sticking, if needed) and arrange into a pie plate, crimping or fluting the edges.
05:25 Use according to your pie filling recipe’s instructions, or see notes below to blind bake.
Notes
Sour cream
Full-fat sour cream is your best bet for this recipe, but in a pinch you could substitute full-fat plain Greek yogurt.
Making without a food processor
I highly recommend a food processor for this recipe, it makes quick work out of the dough without being an arm workout! However, if you do not have a food processor you may use a pastry cutter, grater, or even a knife to cut the butter into the flour mixture before stirring in the sour cream.
Blind Baking:
To blind bake this pie crust (that is, bake it completely without any filling so it can be cooled and filled with a filling that does not need to be baked), allow the pie dough to chill for at least 45 minutes as instructed. Roll out and arrange in your pie plate, then place it in the freezer for at least 20 minutes while you preheat your oven to 375F. Once oven is preheated, line crust with parchment paper and fill with pie weights. Place on a baking sheet and transfer to 375F oven to bake for 15 minutes, carefully remove from oven and remove parchment and pie weights, then return to the oven and continue to bake until beginning to turn golden brown, about 10 additional minutes.
Making in advance
This pie dough may be made up to 5 days in advance of rolling out and using. Store tightly wrapped in the refrigerator. If chilling for this long, you will likely need to let the dough soften on the counter at room temperature for 15 minutes or possibly longer to make it soft enough to roll without cracking.
Freezing
This pie dough may be frozen and will keep for several months in the freezer if tightly wrapped. To use, thaw overnight in the refrigerator and then use as desired.
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Kentucky Derby Chocolate Walnut Pie
Ingredients
• 1/2 cup all-purpose flour
• 1 cup sugar
• 2 eggs (lightly beaten)
• 1/2 cup butter (melted)
• 2 tablespoons Kentucky bourbon
• 1 cup walnuts (chopped)
• 1 1/4 cups semisweet chocolate chips
• 1 teaspoon vanilla extract
• Pinch salt
• 1 ready-made pie crust (for 9-inch pie)
PIE CRUST
• 12 tablespoons (1 1/2 sticks) very cold unsalted butter
• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1/3 cup very cold vegetable shortening, such as Crisco
• 1/2 cup ice water
Whipped Cream
Ingredients
1 cup heavy cream
1 tablespoon bourbon
1 tablespoon sugar
Directions
1. Whisk the cream in a large bowl until soft peaks form. Add the bourbon and sugar and continue whisking until the cream holds slightly stiff peaks when the whisk is removed from the bowl. Refrigerate and serve cold.
How to Make Pecan Chocolate Chip Cookies
Hey everybody and welcome to another episode of Sunday Cooking with Mom and Me. Question. Do you like pecans? Do you like chocolate chip cookies? If you answered yes to both of these questions then stop what you are doing right now and check out this video. Unless you're driving. Don't stop doing that. So yea, check us out. Hit those like and subscribe buttons and we hope you enjoy. Be blessed!
Pecan chocolate chip cookies
1/2 cup Crisco shortening
1/4 cup light brown sugar
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 teaspoon vanilla extract
1 cup Milk chocolate morsels
3/4 cup chopped pecans
Cream shortening and sugars in mixing bowl. In a separate bowl combine flour, salt and baking soda. Whisk dry ingredients. Add dry ingredients to mixing bowl. Add egg and vanilla extract. Add 1 cup of milk chocolate morsels. Add 3/4 cup chopped pecans.
Use a spoon or ice cream scoop to spoon cookie dough onto a baking sheet lined with parchment paper. Leave 2 inches or more between cookie dough. This batch makes at least a dozen cookies.
Bake in a preheated 350-degree oven for 12 minutes. Place cookies on middle rack in the oven.
Cookies are great fresh out of the oven topped with a scoop of vanilla ice cream. The cookies are great all by themselves.