As you work it into disks, it should end up smooth, having the consistency of play-doh. Do what you need to do to get the dough to hold together well. Make sure your dough disks do not have cracks in them: Do not worry about overworking the dough to form the dough disks because of the way we incorporate fat, this is a very forgiving pie dough.
Stir the sour cream: Use full-fat sour cream and if it has separated in the container, stir it before adding it to the dough mixture.Flattened pieces of butter will result in flaky layers. Pressing down with your knuckles in the bowl can help with this. Squish the butter into the flour: As you work the butter into the flour, squish it so that some of the cubes flatten into the flour.But don't let it sit out too long! You do not want soft room temp butter here. Take the butter out of the fridge and let it sit out for a few minutes before working it into the flour mixture. But in this recipe, you'll work the butter into the flour with your hands, which will only work if the butter isn't too cold. Bake for 20 minutes, then reduce the heat to 375☏ and bake for another 30-40 minutes. Place on a baking sheet and place in preheated 400☏ oven. It’s topped with clusters of coconut streusel. Add the top crust and fold any excess dough into the edges of the bottom crust. Baking/Desserts Pies Get the Recipe This stunning Peach Custard Pie is filled with fresh sliced peaches and a dreamy coconut custard. Take the chill off the butter: Many pie crust recipes call for working with very cold ingredients, which is important for an all-butter pie crust. Pour prepared cherry filling into the crust.
0 kommentar(er)
