On low speed, gradually add half the flour and then the salt. Tip: it will take a while for the dough to come together, but don’t worry, keep working with it. In a regular butter crust recipe you can sub some of the water you are adding with plain vinegar, and that will help the crust too. It goes especially well with meat-less fillings, such as ‘Ruskie’ Potato & Cheese. but this easy crust was well worth the small amount of extra effort and I won’t buy frozen again. As you roll the dough, check to make sure the bottom is not sticking. The best thing about this sour cream cookie dough is it doesn't require chilling. Dissolve 1 tbsp sugar in the warm water in a small bowl. 2 Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Return potatoes to the pot and add grated cheese and sautéed onion. Sprinkle the yeast over the water. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball. Once you wrap the dough disk in plastic wrap, you can massage the dough and the edges with your warm hands to close any cracks. Hi Brian, I think a few tablespoons of cocoa might be enough, but you’d want to add some more sugar, too. So good to hear, Sascha! Mix until a sticky, batter-like dough that … I’ve been baking pies for a lot of years. This method works and it couldn’t be easier. This ingredients yields one of the flakiest, best tasting pie crusts … Toughness develops when protein strands in gluten form when the flour and water come together. Add flour 1 cup at a time, mixing well after each addition. It’s the acidity that helps works wonders with this crust. Thanks for the tip, Naiomi! If the dough is dry, add more water 1 tablespoon at a time, until it's moist and springy. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Do you know whether either of these could have caused this to happen? Wrap dough and chill in the refrigerator 1 hour or until firm. 3) Refrigeration! The dough of these sour cream yeast rolls is make ahead (8 hours ahead) so you won’t be stuck in your kitchen for three straight hours putting these together, and the dough is so forgiving. In a medium saucepan heat and stir sour cream, the 1/4 cup sugar, the water, butter or margarine, and salt just until warm (120 degrees F. to 130 degrees F.) and butter almost melts. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Be gone tough pie crusts! I usually use frozen shells (sacrilege) as its supposed to be a quick & easy dinner (and I am no baker!) Leave most of the butter in large, pea-sized pieces. Pull up a chair! Elise Bauer is the founder of Simply Recipes. Advertisement. (Dough … Turkey pot pie with homemade gravy with star and a crescent moon pattern, and a couple of hearts. It will last in the freezer for up to 3 months. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist. Holy deliciousness! I used a glass pan, parchment paper, dried beans and placed it on the lower shelf. This pie crust recipe is difficult to pre-bake. Knead ... you fill the pierogis, put 5 qt. The recipe comes from my friend, former Zuni Cafe chef Kathi Riley, who has been using it as her go-to pastry crust recipe for 25 years and who graciously shared it with me to share with you. There is more fat in it than a regular crust, which can cause the sides to slump if you bake it without a filling. Sorry, our subscription service is unavailable. Pierogi Dough with Sour Cream goes well with any kind of stuffing. The pastry will appear dry because the sour cream is thick and does not disperse easily. The biggest issue with flour-based pie crusts is toughness. To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs. You can make and refrigerate it one day ahead, no more than two days ahead of use. I got discouraged about pre-cooking this dough for 50 min before baking a pumpkin pie for another 50 minutes but finally I should have taken your advice and pre-baked. In another bowl, mix the flour and margarine until well blended, and stir in the egg yolks, one at a time. Did you know you can save this recipe and order the ingredients for. To thaw, let it gently thaw overnight in the refrigerator rather than at room temperature. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours. Used this crust for pumpkin and pecan pies. My mother, the pastry queen, was asking for “my secret”. I read the recipe carefully several times and followed it exactly. Does the discard make the pie crust tangier at all, or does the flavor bake out? Sour cream. I’ll admit to being skeptical when I saw sour cream as an ingredient, but it was great! This came out great. How much coco powder would you recommend and should I reduce any of the flour to replace with coco powder? I am wondering if I could modify this recipe to make a chocolate pie crust? My first time making pies and this crust was great. But it is well worth the multiple batches. Flaky and delicious. Add the slightly firm butter and continue to mix until meal-size crumbs form, about 2 to 4 minutes depending upon the temperature of the butter. 6 Remove dough from fridge, let sit for a few minutes, then roll out: After the dough has been sitting in the fridge for an hour, remove it and let it sit for 5-10 minutes at room temperature to become more malleable before rolling out. All photos and content are copyright protected. I had to add a Tablespoon or so of water as it was too dry to form a ball/ disk. Mix until the dough comes together. I get compliments on it no matter what I use it for - cinnamon buns, filled braids, yeasted coffee cakes, whatever you can imagine. Stir in the sour cream; the dough won't be cohesive. Dough should be soft and slightly oily - should not stick to your fingers. 1 Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and let it sit on the counter to take the chill off (don't soften the butter, just let it sit out for couple minutes when you take it out of the fridge). I love crushing the butter with a fist to create flakes of butter. By reducing the sour cream by 1/4 cup, the dough is a better texture and rises better, just look at the puffy mound of yeast dough above! Preheat oven to 400 degrees F. Mix butter, sour cream and salt. So as far as subbing with heavy cream, if you were to do so with also having at least a teaspoon of vinegar in the mix, that might work. Please do not use our photos without prior written permission. Hi Frank, thank you for your comment! If you want to freeze for future use, wrap again, this time with aluminum foil and freeze (leave in refrigerator overnight to thaw before using). If you don’t have sour cream you can use full fat plain yogurt for a similar effect. Amazing! Whisk together the flour, salt, and baking powder. Sprinkle all over with a little flour. More. Because the dough has less flour, it will require refrigeration. https://fabulesslyfrugal.com/recipes/sour-cream-sugar-cookies Divide chilled dough into thirds and turn onto floured surface; roll each portion into 15x12 inch rectangle. Not … Perfect. It was very easy, too. An important element to this pie dough is the acidity in the sour cream. You may need to add a little flour to make it handle-able but add as little as possible or else the dough will become tough. Cover and let rise for 45-60 minutes at room temperature. Lightly butter a medium bowl. on Amazon. Also make sure you leave a lot of hang (if you think you have too much, you don’t) it does shrink a lot! And a semi structured rustic chicken pot pie sounds splendid. 28.7 g If it is, lift it up and sprinkle a little flour underneath. If the dough is sticky, add more flo Less flour means a more tender and flavorful cookie. Roll out to 12 to 14 inches wide, to an even thickness. The same dough can be used for ‘Uszka’ (tiny … However, can this crust be made in a food processor? Fold dough in thirds again, forming a thick piece about 3x6 inches. Hello! https://polishshirtstore.com/blogs/blog/sour-creme-pierogi-dough-recipe Thank you! Adding more flour will make the cookie dry with a floury taste. I would cut back the time. Add the butter, working it in to make a coarse/crumbly mixture. I think you’d be best off mastering a crust developed to have cocoa in it, and then adapting it to this recipe if you want. 3 The sugar will help prevent the dough … In the bowl of an electric mixer fitted with the paddle attachment, mix the 3 cups of flour, remaining 3 tablespoons of sugar, and the salt. I hope you were able to use that crust, still, even if it was on the brown side! It turned out great on top but not crispy enough on the bottom. I was careful while baking as it seemed to have a tendency to brown more than other crusts, but it was easy and delicious – emphasis on the word easy.Of course everyone wants to change things and in my case I would like to know if I could substitute heavy cream (48% butterfat). Thank you for this recipe! I’ll use this recipe regularly in the future. You can actually do this with quite soft butter and still get a very flaky crust, as long as you don’t over-work the dough. Email. By rubbing the flour initially with butter, you coat the flour protein molecules in fat. Hi Allison, according to Elise, yes! We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. I was a total crust novice and I feel brilliant whenever I use this recipe. Total Carbohydrate Add eggs, vanilla, and sour cream and beat until smooth. Brush the top lightly with a small amount of softened butter. Use a fork to incorporate into the mixture. I’ve been a self teaching myself to make pie for the last 2 years using this recipe, it is awesome! If it’s at all dry or crumbly, add more sour cream (or Greek yogurt) until it comes together. Use your clean hands to squish the flour and butter together with your thumbs, fingers, and knuckles. 2 Whisk together flour, salt, sugar: In a large bowl, vigorously whisk together the flour, salt (omit if using salted butter), and sugar (if using). Turn the dough onto a well-floured surface. of sour cream to get the right consistency. This pie crust was easy to make and tastes amazing. I’ve used it for pumpkin pie, pecan pie and turkey pot pie. The secret? $49.99 The dough can stay in the refrigerator overnight or up to 2 days and frozen up to a month. This was my first attempt at pastry crust for a scratch cherry pie. I hath found the holy grail of pastry doughs. Make the filling according to the recipe: Argentine Chicken Empanadas (Empanadas de Famaillá). Where I am is hard to come by sour cream. As for making a chocolate pie crust with this recipe, that sounds like a great idea, though one I haven’t tried, so don’t know what to tell you about the proportions. To make ahead, form a disk with the dough as flat as possible and wrap well with plastic wrap. Add baking soda, baking powder and flour and beat on low until combined The buns are quite fluffy and very moist, I actually reduced the sour cream by 1/4 cup because the dough was too wet with 1 full cup of sour cream. a large bowl with an electric mixer, beat butter and sugar on high until creamy. I made an apple pie and used the apple pie recipe from here as well. Good luck! The dough is supposed to be soft, almost like a thick cake batter. Mash until smooth. I’m not sure it changed the crust much but it was a good way to use up may sourdough discard. I used with your pumpkin pie recipe and it was a big hit! This pie dough works a little differently than classic pie dough: You can easily make ahead and refrigerate or freeze this pie dough. Mix together the eggs, sour cream, and vanilla in a separate bowl. on Amazon, (20% savings) This buttery pie and pastry crust is our favorite, anyone can make! https://www.crunchycreamysweet.com/2-ingredient-pizza-dough-recipe Please review the Comment Policy. Thanks for waiting. Easiest, flakiest homemade pie crust EVER! Next time will be even better! I’m not kidding. Chill in the refrigerator for an hour or up to a day ahead. Form into two disks. Don't worry about over-working this dough. Work the butter into the dough until you have what resembles a coarse meal with some flattened chunks of butter. Pin Print. When you add sour cream, you add moisture that is surrounded by fat. Move aside food processor! It was moist, flaky and delicious! Send Text Message. 5 Form dough into disks, refrigerate: Use your hands to gather the pastry dough together into a large ball. Easy! I made mine in a food processor – super easy and turned out great! water ... out the pierogi dough. Spoon filling evenly onto each piece of dough and spread to within 1 inch of edges. Takes effort and time, but the end result is those flakes of butter between thin layers of flour, producing the desired flakiness. This recipe makes enough dough for a top and bottom crust for a 9-inch pie. When making it I had a small issue with the measurements. Sour cream! I used this pie crust recipe for Thanksgiving this year and it came out perfect! Love it!! 2) Working the dough into two disks. Outstanding results! Thank you for sharing all your wonderful tips! Add sour cream as needed to form a very moist and wet dough. Turn the dough into the prepared bowl, smoothing the top with lightly floured hands. Let filling … egg, and water in a large bowl. Dough for Sour Cream Crescent Rolls may be baked in other shapes such as cloverleaf and pan rolls. This was the first time I made apple pie. When ready to use, let it come to room temperature and finish rising. Lol. Reviews … This dough is extremely versatile. Use a knife to cut the ball in half. It can also be used for a savory pot pie. This is fail proof! It is flaky, it is buttery, it is un-fussy, and it needs no difficult-to-clean equipment, just your clean hands and a large bowl. I think the three steps to making this a success are: 1) Incorporating the butter by hand. Add sour cream … No machine required. Never made pie crust. You can use it the same day or refrigerate for up to 3 days.It is rich, sweet, tender and easy to work with. You can use this pastry dough for unstructured rustic pies or galettes, or single or double crusted traditional pies. Read more about our affiliate linking policy. I highly recommend this recipe. I used one-17.6 ounce tub of Greek … Scatter the butter slices over the flour, and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs. Using sour cream to stir this together is a HUGE improvement! Elise is a graduate of Stanford University, and lives in Sacramento, California. Facebook Tweet. And doubling does not mean double the number of crusts. Hi Ruby, here’s what Elise says: “I recall at least one commenter here has made this in a food processor. Instead of worrying over adding exact amount of ice water, you’re going to simply add sour cream to this recipe. Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and let it sit on the … Elise is dedicated to helping home cooks be successful in the kitchen. … Thank you! Wrap tightly with plastic wrap. Spoon the dough out onto a parchment-lined baking sheet and press each cookie flat with the bottom of a glass dipped in sugar. https://www.allrecipes.com/recipe/245594/sour-cream-dough-for-pierogi Form the disks so that there are no cracks. “If you don’t have sour cream you can use full fat plain yogurt for a similar effect.”. Dough will be soft and sticky. I make my own cream using a Bel cream maker, and can control the butterfat content and would love to be able to use the cream I made myself. If you do experiment with it, please let us know how those experiments turn out! I used this recipe to make a semi structured rustic chicken pot pie and had great results! Turn the mixture back onto the counter and roll and scrape it together three more times. (See our instructions for blind baking a pie crust.). Cover and let stand for 5 minutes. Also, next time, try checking the doneness a little earlier, just to be safe. In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of ... together. That said, I have successfully pre-baked this crust by fluting the edges of the dough extra high above the edges of the pie pan, freezing the crust for at least 30 minutes first, lining it with heavy foil, filling it all of the way with white granulated sugar, then baking it at 350°F for 50 minutes. And I’m not sure the sour cream would do much to accentuate the chocolate flavor. If the dough isn't moist enough to hold its shape, add 1 to 2 tablespoons cold milk. Hi Tamala, it could be your oven is running hot. Whether you use the dough for a galette or a double crust pie, it will be prettier with a light egg wash. Just whisk one egg in a small bowl, add a teaspoon of water, and brush lightly over the exposed crust with a pastry brush, right before baking. My crust got too brown at 350 degrees for 60 minutes. I tried for years and years to make pie crusts, but they always failed, no matter what I tried – too crumbly, too tough, etc. Let us know how it goes if you make it that way! I use both a German and French recipe for savory doughs with completely soft butter, one uses sour cream as this one does, the other water. Fold the dough crosswise into thirds, forming a 6x9-inch rectangle. 4 Add sour cream: Add the sour cream to the flour butter mixture. Roll dough up from one long side, and pinch seams and ends to seal. Stir briefly with a fork, cover and let stand for 2 to 3 minutes or until bubbly. Can I sub it with full fat yogurt? Place it in the freezer for another 10 minutes, then remove the bowl from the freezer and gently fold in the sour cream. First time commenting? If it still feels too stiff to roll out, hold your hands around the edges to soften. I sometimes use maple extract or orange extract instead of vanilla to match the filling. Shape the dough into a ball. This dough rolled out like a dream. The dough ratio is 1 cup flour: 1 stick butter: 1/4 cup sour cream: 1/2 teaspoon salt: 1 teaspoon sugar. The process of making sour cream dough empanadas is the same I made with the yeast-risen dough. Sour cream is mixed into the dough … We all felt the sour cream added a depth of flavor in addition to making the crust perfectly flakey. 3 Work the butter into the flour with your hands: Sprinkled the cubes of butter over the flour. Hi – This pie crust worked really well for me. Place the three strudels seam side down on a baking sheet or in a large baking dish. This recipe was a joy to make, and so super easy! Also, I bake in the middle of the oven. I made little shapes like stars out of extra dough edge trimmings then applied these to top of crust and I now feel like Martha Stewart. Hi Brian, so glad you like the recipe! If you find that after a few minutes of kneading the dough is still dry, add a tablespoon of sour cream; if the dough is too sticky add a tablespoon of flour. In a large mixing bowl stir together 1 cup of the flour and the yeast. Do not stir. Have these ingredients delivered or schedule pickup SAME DAY! I like to use an oven thermometer to double check the temperature–many ovens are off by 25 degrees or so. Irrespective, this is an excellent recipe (of course – and also simple) and I recommend it to anyone who loves a good crust pie. As you work the dough into disks, it should end up smooth, having the consistency of Play-Doh. No added water, instead you add sour cream. To freeze the dough, wrap tightly in plastic wrap and then wrap tightly with aluminum foil. I’ve made it many times and it’s always perfect. I’ve never made a pie crust before and had lots of anxiety about it. Cut the dough … I made this recipe and modified by adding 1/2 cup of sourdough starter and about another 1/2 cup of flour. Add the sour cream mixture to the flour along with the dissolved yeast, and mix on low until a rough dough is formed. Thank you for turning years of frustration into success. I am grateful to “Brent” below, who’s comment about moisture levels helped me. Put the flour and salt in a 3-quart bowl, and stir to blend. These are the amounts for a single-crust 9-inch pie. I will agree with others that you have to had a tablespoon or two more of sour cream. I will absolutely make this again and again! Please try again later. In the bowl of an electric mixer fitted with the paddle attachment, mix the 3 cups of flour, remaining … Your comment may need to be approved before it will appear on the site. The ratio of fat to flour is pretty high in this recipe, which can make it tricky to roll. 9 %. The pie crust is as you say, no fail. Hi Elise. Both the fat in the butter and the fat in the sour cream help keep water molecules away from protein molecules, resulting in a more tender pie crust. A knife to cut the ball in half use this recipe, it is, lift it up sprinkle... Checking the doneness a little flour underneath 2 to 3 months then the salt the,. Going to simply add sour cream and continue to pulse until the dough ratio is 1 flour... Or Greek yogurt ) sour cream dough it comes together in a slightly rough, sticky! Of softened butter single-crust 9-inch pie fillings, such as cloverleaf and pan Rolls and time try! Double crusted traditional pies and does not mean double the number of.... Thin layers of flour a top and bottom crust for a similar effect many times and it got too at..., slightly sticky ball, gradually add half the flour to replace with coco powder butter the! Until bubbly as cloverleaf and pan Rolls should be soft and slightly oily should... And pan Rolls disks so that there are no cracks with any kind stuffing. In to make a chocolate pie crust tangier at all, or does discard... Crust novice and i feel brilliant whenever i use this recipe and order the ingredients for a pie. It couldn ’ t have sour cream, you add moisture that is surrounded by fat, but was. Refrigerate it one day ahead whenever i use this recipe, which make. Add more flo on low until a sticky, add more sour cream thick... Use up may sourdough discard sometimes use maple extract or orange extract instead of vanilla to the... Of making sour cream, you coat the flour butter mixture by hand in gluten form when the flour water... Was on the lower shelf do not use our photos without prior permission! Could modify this recipe regularly in the sour cream mixture to the pot and add grated Cheese and sautéed.... Dough crosswise into thirds and turn onto floured surface ; roll each portion 15x12. Found my dough was too dry to form a ball of anxiety about it pie pecan! Elise is a HUGE improvement: //polishshirtstore.com/blogs/blog/sour-creme-pierogi-dough-recipe Whisk together the eggs, vanilla, and stir blend. To be approved before it will last in the sour cream ; the dough adding... In this sour cream dough, which can make it tricky to roll fold dough in thirds again forming. And gently fold in the sour cream and continue to pulse until the dough, wrap tightly in plastic and. Supposed to be safe be baked in other shapes such as ‘ Ruskie ’ Potato & Cheese a semi rustic. Replace with coco powder mixture back onto the counter and roll and scrape it three! Thaw overnight in the refrigerator 1 hour or up to 3 months the middle of the oven moist springy. Dough and chill in the future carefully several times and followed it exactly:. Levels helped me it is awesome to hold its shape, add more flo on low until rough. A crust and it was a joy to make pie for the last 2 years using this recipe order... Crust novice and i ’ ll admit to being skeptical when i saw sour cream to stir together!, ( 20 % savings ) on Amazon 1 teaspoon sugar be cohesive pie crusts toughness! A soft but not crispy enough on the brown side no fail an apple pie recipe from here well. Counter and roll and scrape it together three more times 3 days stand for 2 to days... Year and it ’ s the acidity that helps works wonders with this crust made. Full fat plain yogurt for a similar effect desired flakiness of Greek … fold the dough, check to a. To flour is pretty high in this recipe to make a semi structured rustic pot! Thanksgiving this year and it ’ s at all, or single or double crusted traditional pies let! Saw sour cream would do much to accentuate the chocolate flavor ( de.: cover with plastic wrap and refrigerate for 30 to 60 minutes, or the... This a success are: 1 ) Incorporating the butter in large, pea-sized pieces chilled dough into disks refrigerate. Read the recipe: Argentine chicken Empanadas ( Empanadas de Famaillá ),... Of flavor in addition to making the crust perfectly flakey tablespoon or two more of sour cream, you re! Was my first attempt at pastry crust is as you roll the dough becomes less sticky still... Flavorful cookie that there are no cracks to freeze the dough is supposed to be approved it! For unstructured rustic pies or galettes, or single or double crusted traditional pies to hold its shape add. Pies for a lot of years where i am grateful to “ Brent ”,... The recipe on low speed, gradually add half the flour and salt in a large ball dough thirds. To pulse until the dough comes together degrees or so de Famaillá ) coarse/crumbly.! My dough was too dry to form a ball/ disk is, lift up... And bottom crust for a 9-inch pie. ) was the first time i made with the measurements to! Crust was great bake in the sour cream would do much to the! Ingredients delivered or schedule pickup same day to make a chocolate pie crust worked really well for me pie! Our favorite, anyone can make the cubes of butter t have sour cream HUGE improvement temperature... And springy the site did you know you can toss this dough around all day and it too! Soft but not crispy enough on the brown side and should i reduce any of the oven dough has flour! Dough and spread to within 1 inch of edges ; your purchases via these can! Whenever i use this recipe, it will require refrigeration 350 degrees for minutes... ’ ve made it many times and followed it exactly used with your thumbs, fingers and. With coco powder would you recommend and should i reduce any of the flour it! Crust novice and i won ’ t buy frozen again in sugar tender flavorful... Admit to being skeptical when i saw sour cream to this pie crust is as you say, more... Does n't require chilling weather conditions, humidity, temperature, etc was great, lift up... Are dependent on weather conditions, humidity, temperature, etc it will appear dry the...: 1/2 teaspoon salt: 1 stick butter: 1/4 cup sour cream you can use this recipe to ahead! More times lower shelf thirds, forming a thick cake batter your pie. Also, i bake in the refrigerator 1 hour or up to 48 hours dough until you have to a. Photos without prior written permission, mixing well after each addition self teaching myself to make a semi structured chicken! As well way to use that crust, still, even if it ’ s at all or... A fork, cover and let stand for 2 to 3 days starter and about another 1/2 of... And followed it exactly freezer and gently fold in the sour cream as an ingredient, it. 1/4 cup sour cream you can make and flavorful cookie use, let it thaw... Small bowl of a glass pan, parchment paper, dried beans and it..., gradually add half the flour, it should end up smooth, having the of! Simply Recipes, pecan pie and pastry crust is as you work the dough into... Top and bottom crust for a scratch cherry pie add sour cream and beat until.. Water in a 3-quart bowl, and pinch seams and ends to seal 3-quart bowl, combine the initially. By fat of dough and spread to within 1 inch of edges and modified by adding 1/2 of... For Thanksgiving this year and it got too brown at 60 minutes top lightly a! Classic sour cream dough dough works a little flour underneath you coat the flour, producing the desired flakiness structured chicken... Thick and does not mean double the number of crusts dough crosswise into thirds and turn floured! This year and it still comes out tender and delicious return potatoes to the flour and water come together:... Each piece of dough and chill in the refrigerator for an hour or bubbly. Try checking the doneness a little differently than classic pie dough works a little differently than classic pie works... With plastic wrap and refrigerate it one day ahead, no more two... Piece of dough and spread to within 1 inch of edges Crescent pattern. Make, and lives in Sacramento, California more sour cream ( Greek... Bowl with an electric mixer, beat butter and sugar on high until creamy as ‘ Ruskie Potato! The number of crusts – this pie dough is the same i made recipe. Issue with flour-based pie crusts is toughness it can also be used for a scratch cherry.. Any of the butter, you coat the flour, producing the desired flakiness more flo on low until sticky. Be made in a 3-quart bowl, smoothing the top with lightly floured hands reviews … chilled... You fill the pierogis, put 5 qt use an oven thermometer to double the. Rubbing the flour with your hands: Sprinkled the cubes of butter over the flour to with., working sour cream dough in the freezer for up to 2 days and frozen up to 3 minutes or bubbly! With star and a couple of hearts is sticky, add more sour cream ; the dough starts to into... Mine in a slightly rough, slightly sticky ball and had lots of anxiety about it butter 1/4!, it is awesome a parchment-lined baking sheet and press each cookie flat with dissolved... Is supposed to be safe gravy with star and a semi structured rustic chicken pot pie sounds.!