Lemon Sour Cream Pie
Serves 6

Flaky Pie Crust Dough:
2 cups flour
1 1/2 Tbs. sugar
1/2 tsp. salt
1/2 cup and 2 Tbs. butter
1 large egg
2 Tbs. ice water

Pie Crust Directions:

Mix together the flour, sugar, and salt in a large bowl. Cut the butter into small pieces and begin working it into the flour with a pastry cutter. Work with the dough until each piece of butter is the size of a raisin. Make sure to do this quickly.

Mix together the egg and water in a small bowl, then add that to the flour/butter mixture. Smear this mixture and knead through it with the heal of your hand until it barely holds together. Don't over-work the dough. Flatten the dough into a disc shape, wrap it in plastic, and chill in refrigerator for at least 30 minutes.

Roll out the dough for the pie shell and place in a 9-inch pie pan shaping the dough to the pan. Line the shell with parchment paper and place baking beans or weights. Chill for 30 minutes, then bake at 350 degrees F for 15 minutes. Remove parchment and weights and continue to bake for an additional 12 minutes or until crust is light golden brown. Let cool.

Lemon Filling:
1 cup sugar
3-1/2 Tbs. cornstarch
1 Tbs. lemon zest
1/2 cup fresh lemon juice
3 egg yolks, slightly beaten
1 cup milk
1 package (3 ounces) cream cheese
1/4 cup butter
1 cup sour cream
1 baked pie shell, 9-inch
1 cup heavy whipping cream, whipped and sweetened with 1/8 cup sugar

In a heavy saucepan, combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, milk and cream cheese. Cook over medium heat until thick. Stir in butter and cool mixture to room temperature.

Stir in sour cream and pour filling into pie shell. Cover with whipped cream. Store in refrigerator.

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