Sour cream pie dough without eggs

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to knead sour cream dough for a pie without eggs? Prepare all the necessary ingredients. Food must be cold, only from the refrigerator. Take the highest grade flour. It is better to take sour cream that is not very liquid, from 15% fat content and above. There are manufacturers whose density of sour cream 15% is so high that a spoon stands, and there is sour cream with a fat content of 25% and at the same time its consistency is too thin. You need sour cream that is thicker and not diluted with water.

2. STEP 2

   

   Cut the cold butter into small cubes.

3. STEP 3

   

   Pour the sifted flour into the blender bowl, add cold butter, sugar and salt. Thanks to sifting, the flour will be saturated with oxygen, and the finished dough will be more tender.

4. STEP 4

   

   Beat everything into crumbs. If you don't have a blender, you can grind the dough with your hands. To prevent the dough from sticking to your hands and forming lumps, your hands must be dry. There is no need to rub for a long time, as warm hands can melt the butter and the crumbs will turn out too large and not airy.

5. STEP 5

   

   Add cold sour cream and quickly knead into an elastic dough. If necessary, add a little more flour. Again, you don’t need to knead it for too long.

6. STEP 6

   

   Roll the dough into a ball. If you need the dough in the near future, for example, to make a pie, you can immediately distribute it over the bottom and walls of the baking dish. The dough does not stick to your hands, remains elastic, and does not tear, so you can easily roll it out with a rolling pin without dusting the table with flour. While the filling is being prepared, place the pan with the dough in the refrigerator.

7. STEP 7

   

   If you don’t need the dough right away, wrap it in cling film to prevent the dough from drying out and put it in the refrigerator. You can store it in the refrigerator from 30 minutes to 36 hours on the lowest shelf.

8. STEP 8

   

   After this, you can work with the dough further: roll it out or distribute it into shape with your hands. If the dough lies in the refrigerator for several hours, then before working with it you need to warm it at room temperature for about 20-30 minutes to restore its elasticity and pliability.

Comments on the recipe

Lilya

14.12.2023

4.8

Best recipe! Thank you! Here is another version of sour cream yeast-free dough