For the pie crust:
1 cup unsalted butter (2 sticks), from the refrigerator, grated and placed in the freezer
1/2 cup full-fat sour cream, measured and kept in the fridge until ready to use
2 cups flour (260 g)
1 teaspoon salt
After grating the butter and measuring the sour cream, whisk together flour and salt.
Using hands, work the butter into the flour mixture.
Add sour cream and work in with a fork. Once it starts to clump, knead with hands until the dough comes together.
Divide in two, form disks, and wrap in plastic wrap.
Chill in the refrigerator for at least an hour.
To make Cinnamon Pie Crust Sticks with one disk of dough:
Cinnamon Sugar (1:4 ratio):
1 Tablespoon cinnamon
4 Tablespoons (1/4 cup) sugar
Melt 1/2 stick of salted butter.
Preheat oven to 400 degrees F.
On a floured surface, roll out pie crust to 1/8th of an inch.
Cut into strips or shapes.
On cookie sheets lined with parchment paper, place the strips and shapes about an inch apart.
Paint with melted butter.
Generously sprinkle with Cinnamon Sugar.
Bake for about 8-10 minutes until puffed and golden around the edges.
Remove from the oven an let cool slightly on the pan, then move to cooling racks.
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