I LOVE my regular pie crust and have been making it since my children were itty bitty babies, but this year, I was flipping through an old catalog of King Arthur I found tucked into one of my 1000 recipe binders, and saw a random pie crust recipe that used an addition of sour cream and baking powder. Two items I don't typically use in my pie crusts. But I had sour cream on hand that wasn't earmarked for any meal in particular and I was in a grumpy mood in which I did not feel like taking on any of the tasks at hand and making a pie would keep me busy and give me a reason for not doing 'all the things' I should have been doing. I also had been given a can of caramel apple pie filling by someone who couldn't/wouldn't use it, a year or so ago (which we never use either), and have never used, and will never use... so it's just been sitting in the back of the pantry. I decided to make a pie, and then gift the pie to someone.
So that is the back story to why I tried a different pastry recipe this year and why I actually made a caramel apple pie using a store bought can of pie filling - which I've never done before. I got rid of the odd-can of filling AND tried a new recipe.
The pie crust made with sour cream and baking powder was... interesting. Different, but good enough that I made it two more times and made all three (3) pies with it this year. There is a bit of tang to it from the sour cream, but it's good, flaky, yet durable and easy to work with.
Here is the apple pie I gifted after it was baked... and was well received, and I asked for feedback on the pie crust from.
So that is the back story to why I tried a different pastry recipe this year and why I actually made a caramel apple pie using a store bought can of pie filling - which I've never done before. I got rid of the odd-can of filling AND tried a new recipe.
The pie crust made with sour cream and baking powder was... interesting. Different, but good enough that I made it two more times and made all three (3) pies with it this year. There is a bit of tang to it from the sour cream, but it's good, flaky, yet durable and easy to work with.
Here is the apple pie I gifted after it was baked... and was well received, and I asked for feedback on the pie crust from.
Going into the oven to bake....
Pie Crusts 2025
2 c flour (Used a mixture of AP and flour I ground myself from soft white wheatberries)
1/2 t salt
1/2 t baking powder
2 sticks butter, cold
1/2 c sour cream
Put the dry ingredients in a food processor bowl (or a plain mixing bowl if you wish to mix by hand). Give a couple whirls to mix the dry. Cut the butter into dices, pats or pieces. For a food processor, add and pulse until it is a crumb mixture. If by hand, smoosh and blend with your fingers (or use a pastry cutter) until it it is a crumb mixture and bits of butter are throughout the flour. Add the sour cream last, mixing in by hand or give a couple pulse whirls in the food processor just until the dough comes together.
Turn out on parchment paper sprinkled with a bit of flour. Divide dough into 2 disks. If it's still cold, you can roll out immediately, or just form a disk, wrap in plastic and chill in fridge until you are ready to roll. Make a circle just a bit larger than your pie dish, and lift in. Finish the edges however you wish. Can be pre-baked for cold or custard pies, or freeze them until needed for filling pies - or fill immediately and bake.
2 c flour (Used a mixture of AP and flour I ground myself from soft white wheatberries)
1/2 t salt
1/2 t baking powder
2 sticks butter, cold
1/2 c sour cream
Put the dry ingredients in a food processor bowl (or a plain mixing bowl if you wish to mix by hand). Give a couple whirls to mix the dry. Cut the butter into dices, pats or pieces. For a food processor, add and pulse until it is a crumb mixture. If by hand, smoosh and blend with your fingers (or use a pastry cutter) until it it is a crumb mixture and bits of butter are throughout the flour. Add the sour cream last, mixing in by hand or give a couple pulse whirls in the food processor just until the dough comes together.
Turn out on parchment paper sprinkled with a bit of flour. Divide dough into 2 disks. If it's still cold, you can roll out immediately, or just form a disk, wrap in plastic and chill in fridge until you are ready to roll. Make a circle just a bit larger than your pie dish, and lift in. Finish the edges however you wish. Can be pre-baked for cold or custard pies, or freeze them until needed for filling pies - or fill immediately and bake.
Making the pies for Thanksgiving... a traditional pumpkin pie this year except made with part raw, organic honey to cut back on the dreaded corn syrup it traditionally uses.
And pecan...
Which you can leave like this after adding the pecans.... or you can quickly decorate the top with a design of whole pecans as well.
