I Found the Unicorn and It Tastes Like Pie
- whimsyhive
- Dec 5
- 1 min read
Pie crust. What can I say? It is either amazing or an adventure that tests your character. I have a genuine fear of the dreaded soggy bottom, thanks to many episodes of The Great British Baking Show. I can practically hear Paul Hollywood tapping the bottom of a slice and announcing with deep disappointment that it is, in fact, soggy. Tragic.
It takes a lot to sway me from my mother’s tried and true pie crust recipe, but here I am… swaying. I recently heard about a trick that promises a golden brown crust on the top and bottom, a dough that is sturdy enough to roll out without falling apart, and still tender and flaky. Sounds like a unicorn, right?
Well friends, I found the unicorn.
All you do is replace half of the water in your pie crust with full fat sour cream. That is it. I tried it, and wow. Just wow. I will never go back.
In the meantime, I am going to share my mother’s beloved pie crust recipe with you. I hope it brings as much joy to your kitchen as it has to mine.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Add all dry ingredients into a bowl. Cut the lard and butter into the dry ingredients until it looks like lumpy sand. Knead into the "sand" mixture the sour cream and drizzle water and vodka into the bowl until the mixture barely comes together. Divide the dough into two balls, wrap each in plastic wrap and place into the fridge for at least 30 minutes. You can make these ahead and store for up to three days. Roll out as needed and bake at 375 degrees for 45 minutes.
Instructions
2 1/2 cups AP flour
2 TBS sugar
1 tsp salt
8 TBS lard
8 TBS butter
1 tsp vodka
4 TBS ice cold water
4 TBS full fat sour cream
Perfect Pie Crust
Perfect Pie Crust
Alisa Stevens
This tender, flaky pie crust is inspired by my mother’s beloved recipe but with one magical twist: full fat sour cream. This simple swap creates a golden brown crust, top and bottom, while keeping the dough sturdy enough to roll and beautifully delicate when baked. Say goodbye to soggy bottoms and hello to your new forever pie crust.
Servings :
2 pie crusts
Calories:
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
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