Perfect Sour Cream Pie Dough

Soft, downy, without yeast. For perfect baking! The sour cream pie dough is made simply and quickly from products available to everyone and it turns out airy and very tasty. Itʼs perfect for sweet or savory fillings.
cook time: 10 min
Gavin Tanner
Perfect Sour Cream Pie Dough

Nutrition Facts (per serving)

316
Calories
13g
Fat
36g
Carbs
8g
Protein

Ingredients (10 portions)

Basic:

Salt 1 tsp
Sugar 1 tbsp
Wheat flour 480 g
Eggs 2 pc
Sour cream (fat content 20%) 300 g
Vegetable oil 3 tbsp
Soda 1 tsp

Recipe instructions

Step 1

Step 1
How to make sour cream pie dough in the oven? Prepare the necessary ingredients. Place the sour cream in a small bowl, add baking soda, mix everything with a spoon and leave for the reaction to begin. You need to take the sour cream out of the refrigerator in advance so that it is at room temperature, then the reaction with soda will be better and the dough will be more fluffy.

Step 2

Step 2
Beat eggs at room temperature into a separate bowl, add salt, sugar and beat everything well with a whisk. If you are preparing a pie with a sweet filling, for example, with fruit, jam, etc., then add less sugar — about 0.5 tablespoon. Wash the eggs first, as they may contain harmful bacteria.

Step 3

Step 3
Pour the sour cream mixture into the bowl with the eggs. Stir with a whisk until smooth and the sugar is completely dissolved.

Step 4

Step 4
Pour the flour, which needs to be sifted first or sifted directly into the bowl using a strainer or a special mug. Start kneading using a spoon or silicone spatula. It is better to add flour not all, but in parts, so that the dough does not turn out too tight. Remember that you may need less or more flour, you can read more about this in the article, the link to it is at the end of the recipe.

Step 5

Step 5
When the dough comes together well, pour in the vegetable oil and continue kneading with your hands until the oil is completely absorbed into the dough.

Step 6

Step 6
Transfer the dough to a work surface and continue kneading. At this stage you may need a little more flour for dusting, as after adding butter the dough may stick a little to your hands. As a result, we should get a soft, elastic and pliable dough, but in no case tight. Form a ball, cover the dough with cling film directly on the table and leave to rest for 10-15 minutes. Next, you can start baking the pie according to the recipe.

Additional rubrics

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