This recipe has evolved over the years… it’s beginnings were close to my mom’s pie crust recipe…. It has been influenced by the Irish love of cream and the Scottish love of whiskey. The credit for that goes to the lovely Cindy McGregor who once told me she put vodka in her pie crusts… and it really does affect them. The chemical reaction makes for a very easy and consistent dough, and coupled with the sour cream (I often use milk kefir or coconut kefir, but yogurt and buttermilk work too) it is a lovely, flaky and almost always perfect recipe. If you are using gluten free or alternative flours as I do the crust can be finicky, so I employ the help of baking/parchment paper in the process. I always roll out the crusts on parchment paper with a french rolling pin. I have found it makes pie crusts an enjoyable process rather than one that can ruin a holiday! I use Einkorn for this recipe, but a good 1:1 gluten free flour can work as well.
Sour Cream Pie Crust (Einkorn)
- Pie Plate
- French Rolling Pin
- Parchment paper
- 1¼ cup/250g butter
- 3 cups/375g Einkorn flour
- 1 ½ teaspoon pink salt
- 1 egg
- 2 tablespoons sour cream or kefir
- 1 tablespoon whiskey brandy, bourbon or vodka
- 1 tablespoon lemon juice
- 1 tablespoon cold water
- * To glaze the top whip another egg with some milk and brush over the top of the pie before baking.
- Preheat oven to 350 degrees fahrenheit (175 C)
- With pastry blender or wire mixer attachment, blend butter & sour cream with salt and flour. When mixture is crumbly (don’t let it get doughy), add well-mixed egg-brandy-lemon juice-water mixture. Refrigerate 4 hours or overnight.
- Divide dough into two parts.
- Roll out first part on parchment paper with a bit of flour. When it looks like it will fit over your pie plate, turn the plate over and place it in the centre of the rolled out doe, and flip the whole thing over.
- Fill with sweetened apple, peach or berry mixture, or whatever fruit you like. (I like to use Swerve for no sugar and Maple Sugar for a paleo option) This is also a great crust for pumpkin pie.
- Roll out remaining dough in the same way on the wax paper, and this time flip the whole thing over onto the filled pie.
- Cut around edge of pie creating about 2cm (¾ inch) of overhanging dough.
- Taking your thumb and index finger of one hand and the thumb of your other hand, press in the edges of the dough until the whole pie is 'sealed'.
- Cut some personalized holes in the top so the pie doesn't explode in the oven.
- Bake in preheated oven for 1 hour or until crust begins to brown. Fan ovens are a bit stronger so I usually bake for 45 minutes.