1. Place the Flour, Sugar, Salt, Cinnamon and cold Butter in an electric mixer fitted with a paddle attachment. 2. "Sablage" the Dough: Mix the ingredients on medium speed until the cubes of Butter are broken into small, pea-sized pieces and are well-coated in Flour. The mixture should take on a coarse, sandy appearance. 3. Chef's Note: Make sure the Butter is very cold. If the Butter is warm, it will begin to melt and form a paste with the Flour rather than break into small pieces. 4. With the mixer on medium speed, add 90g (6 Tbls) of Sour Cream and mix until the Flour and Butter come together to form the Dough. Use the additional 15g (1 Tbls) of Sour Cream if the mixture is too dry. When adding the Sour Cream, the goal is to add just enough moisture so that the Flour can hold together around the small, solid pieces of butter. 5. Chef's Note: The type of Sour Cream used, as well as environmental factors such as humidity, will change the amount of Sour Cream needed to form the Dough. Do not over-mix the Dough once the Sour Cream has been added. When moisture is added to Flour, gluten begins to form. Mixing makes the gluten bonds stronger, and stronger gluten bonds make for a tougher the final product. 6. Scrape all of the Snickerdoodle Sour Cream Pastry Dough together into a ball. Portion the Dough as necessary for your specific needs (approximately 240g is needed for one 8"/9" tart). Wrap the Dough in plastic wrap and refrigerate it for at least 30 minutes before rolling. 7. Chef's Note: Small streaks of butter should be visible in the final Dough when it is rolled out. A soft and sticky Dough has been over-hydrated. A crumbly Dough is under-hydrated. 8. Roll and bake the Snickerdoodle Sour Cream Pastry Dough according to your specific recipe needs. Rolling the Dough to 1/4" thickness and baking it at 350 degrees Fahrenheit (177 degrees Celsius) is appropriate for most uses. The baking time will vary based on the size of the Tart / Pie and the nature of the filling. Brush the Dough with Egg Wash and liberally dust it with a mixture of Cinnamon and Sugar before baking. 9. Storage: The Sour Cream Pie Crust Dough can be refrigerated for a week or frozen for several months. The Dough should be tempered, but still cold, before rolling. ---------------------------------------------------------------------------
Nutrition
Ingredients
