All you need to do is chilling to firm up the crust, and you are good to go. I honestly think graham cookie crust goes really well with lemon pie filling.īesides, you don’t have to pre-bake the pie crust like some of icebox pie crust recipes require. Which means that making the crust is much quicker and easier. One thing that I love the most about this recipe? - Graham cracker (or graham cookie) crust instead of a traditional pie crust! Who wouldn’t enjoy the silky smooth tangy lemon custard with the just right amount of sweetness? I love pies of all kinds, but lemon pie will always be at the top of my favorite pie list. sweet and tart – childhood memories associated with that flavor.This no-bake sour cream lemon pie carries that classic welcome signal to anyone you serve it to. There’s something about a lemon pie that makes you feel welcomed. The sour cream adds a velvety texture in the filling with just the right amount of tang. No need to bake the crust or the pie itself. ![]() Just whisk one egg in a small bowl, add a teaspoon of water, and brush lightly over the exposed crust with a pastry brush, right before baking.This hassle-free, no-bake lemon pie has a luscious sour cream lemon pie filling in a graham cracker crust. Whether you use the dough for a galette or a double crust pie, it will be prettier with a light egg wash. It can also be used for a savory pot pie. You can use this pastry dough for unstructured rustic pies or galettes, or single or double crusted traditional pies. Roll out to 12 to 14 inches wide, to an even thickness. If it is, lift it up and sprinkle a little flour underneath. As you roll the dough, check to make sure the bottom is not sticking. ![]() To roll out, sprinkle a clean, flat surface with flour. If it still feels too stiff to roll out, hold your hands around the edges to soften. 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).Ħ 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. Chill in the refrigerator for an hour or up to a day ahead. 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. ![]() Form the disks so that there are no cracks. Don't worry about over-working this dough. As you work the dough into disks, it should end up smooth, having the consistency of Play-Doh. Use a fork to incorporate into the mixture.ĥ Form dough into disks, refrigerate: Use your hands to gather the pastry dough together into a large ball. Work the butter into the dough until you have what resembles a coarse meal with some flattened chunks of butter.Ĥ Add sour cream: Add the sour cream to the flour butter mixture. Use your clean hands to squish the flour and butter together with your thumbs, fingers, and knuckles. ![]() 1 teaspoon of salt (skip if using salted butter)Ģ teaspoons of sugar (for sweet recipes, otherwise skip)Ģ sticks unsalted butter (1 cup, 8 ounces, 225 g) cubedġ/2 cup (115 ml) sour cream (full fat, NOT light sour cream)ġ 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).Ģ Whisk together flour, salt, sugar: In a large bowl, vigorously whisk together the flour, salt (omit if using salted butter), and sugar (if using).ģ Work the butter into the flour with your hands: Sprinkled the cubes of butter over the flour.
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