![]() ![]() 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. As you work it into disks, it should end up smooth, having the consistency of play-doh. 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. ![]() In a large bowl, whisk together the yolks until light in color. Tuck under the edges and trim any excess dough. Roll out pie crust and transfer to a deep, 9- to 10-inch pie dish. Flattened pieces of butter will result in flaky layers. Lay the pie crust in your pie pan and crimp the edges. In a large bowl, whisk together the the sugar, brown sugar, flour, and cinnamon. 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.
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