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. 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.Recipe adapted from Elise Bauer of Simply Recipes. NOTE: If you’re freezing this dough for future use, wrap again, this time with aluminum foil and freeze (leave in the fridge overnight to thaw before using). Teresa used 1-inch flower cookie cutters to make a flower rim.
![sour cream pie crust sour cream pie crust](http://pinkpolkadotcreations.com/wp-content/uploads/2015/05/DSC_3044-848x1024.jpg)
Barbara used the extra pie dough to make a braiding all around the rim., Place the braiding or cutouts using egg wash to adhere to pie edge. Bake until golden brown, approximately 30-40 minutes. Lightly brush with egg wash and place pie back in the oven. Remove from oven and remove foil and rice. Having said that, we have successfully pre-baked this crust by layering extra dough on the edges of the pie rim, freezing the crust for at least 30 minutes first, lining it with non-stick heavy-duty foil then filling it with rice and baked it at 350✯ for 20 minutes. This recipe has more fat in it than a regular crust, which can cause the sides to slump. For a pre-baked pie crust, as we used in our banana cream bourbon caramel pie or berry cream pie, you will need to Blind-bake first.Place the dough gently in an ungreased, 9-inch glass pie pan.Roll out to 12 to 14 inches wide, to an even thickness (approximately 3/16 inches).If it is, lift it up & sprinkle a little more flour. As you roll the dough, check to make sure the bottom is not sticking. To roll out, sprinkle a little flour on a clean, flat surface along with the top of the dough.If it still feels too stiff to roll out, hold your hands around the edges to soften. Remove the dough from the fridge, let sit for 5-10 minutes at room temperature, to become easier to roll out.Chill both disks in the refrigerator for an hour or up to a day ahead. You can smooth the dough and the edges with your warm hands to close any cracks. Once the dough is wrapped in plastic look for any cracks in the dough.
![sour cream pie crust sour cream pie crust](https://lh5.googleusercontent.com/-GG_Mqb_ld0E/UdnN73ToxGI/AAAAAAAAHTw/fSU7ExlWPx8/s772-no/Sour+Cream+Pie+Crust.jpg)
![sour cream pie crust sour cream pie crust](http://irepo.primecp.com/2019/09/423430/Mulberry-Pie-Crust-with-Sour-Cream-Filling_ExtraLarge1000_ID-3372805.jpg)
Mix the cubes of butter over & into the flour, using your clean hands.In a large bowl, whisk together the flour, salt, and sugar.Cut butter into cubes and let sit in a warm spot for a couple of minutes after removing from the fridge.