The biggest issue with flour-based pie crusts is toughness. Toughness develops when protein strands in gluten form when the flour and water come together. By rubbing the flour initially with butter, you coat the flour protein molecules in fat. When you add sour cream, you add moisture that is surrounded by fat. 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. Because sour cream is one of the main ingredients in this recipe, and it has low pH levels, it makes it perfect to be paired with richberry.
Yield: Makes dough for 2 single crusts, or 1 double crust
INGREDIENTS
· 2 cups (260 g) all purpose flour
· 1 teaspoon of salt
· 2 sticks unsalted butter (1 cup, 8 ounces, 225 g) cubed
· 1/2 cup (115 ml) sour cream
· 2 teaspoons of sugar
METHOD
Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and put in a warm spot 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).
Whisk together flour, salt: In a large bowl, vigorously whisk together the flour and salt.
Work the butter into the flour with your hands: Sprinkled the cubes of butter over the flour. Use your clean hands to squish the flour and butter together with your thumbs, fingers, and knuckles. Work the butter into the dough until you have what resembles a coarse meal with some flattened chunks of butter.
Add sour cream: Add the sour cream to the flour butter mixture. Use a fork to incorporate into the mixture.
Form dough into disks, refrigerate: Use your hands to gather the pastry dough together into a large ball. Use a knife to cut the ball in half. Form into two disks. As you work the dough into disks, it should end up smooth, having the consistency of Play-Doh. Don't worry about over-working this dough. Form the disks so that there are no cracks. Sprinkle all over with a little flour. Wrap tightly with plastic wrap. 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. Chill in the refrigerator for an hour or up to a day ahead. 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).
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. If it still feels too stiff to roll out, hold your hands around the edges to soften. To roll out, sprinkle a clean, flat surface with flour. As you roll the dough, check to make sure the bottom is not sticking. If it is, lift it up and sprinkle a little flour underneath.
Roll out to 12 to 14 inches wide, to an even thickness.
Blind-baking this pie crust
This pie crust recipe is difficult to pre-bake. There is more fat in it than a regular crust, which can cause the sides to slump if you bake it without a filling. That said, this crust can be successfully pre-baked 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, then baking it at 350°F for 50 minutes.
Consume Miracle Berry: Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during preparation of ingredients). Ensure to remove pits to avoid bitter taste.
Fact: The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.
Note: Sometimes you may need to add at least 5-7% of the total quantity of sugar required, this is due to the chemistry of the food, however you may skip this as you wish. The goal is to totally reduce sugar and yet experience the same taste.
CALORIE SAVINGS:
2 teaspoons sugar 32 Calories
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