Lemon Sour Cream Pie
Prep Time: 15 mins | Cook Time: 25 minutes | Course: Dessert | Servings: 8
Lemon combined with the fresh tartness of sour cream. Swirl into a pre-baked pie shell for a quick and beautiful lemon tart. Have your ingredients out, the lemons zested and juiced as this filling comes together quickly. Inspired by Emily at Our Everyday Art http://www.our-everyday-art.com/2011/08/sour-cream-lemon-pie.html
2 cups milk, scalded
1 cup sugar
⅓ cup cornstarch
½ tsp salt
2 eggs
¼ cup butter
4 lemons, juice and zest of (between ½ -⅔ cup lemon juice)
1 cup sour cream
Heat milk in a saucepan over medium-low heat until warm or scalded, but not boiling. In a medium sized bowl, mix together the sugar, cornstarch, salt and eggs. Whisk some milk in a ladleful at a time to temper the egg mixture, up to half the milk. Pour tempered egg mixture into the saucepan and cook until thickened. Remove from heat and add in the butter. Stir until melted, mix in the lemon juice, zest and sour cream. Pour into the pre-baked pastry shell.
Perfect Pastry: (makes two pastry shells)
2 ½ cups flour
½ tsp salt
¼ tsp baking powder
1 cup (2 sticks butter) cut into tablespoons
1 Tbsp apple cider vinegar
8 Tbsp cold water
In a food processor with the metal blade, add the flour, salt and baking powder. Pulse once to mix. Top with the tablespoon size slices of butter and pulse until the mixture is roughly mixed together like a coarse cornmeal mix and the butter bits are no bigger than the size of a pea. You’ll want to do most of the mixing before adding liquid to keep the dough tender. Add in the vinegar and water and quickly pulse about 16 (or fewer) times to incorporate, the dough will begin to come together. Spread two sheets of plastic wrap on the counter and divide the dough between them. Wrap, flatten the discs (pressing in little areas that may need to still come together) and chill them in the fridge for at least 30 minutes, longer is fine (up to several days). The dough can be made by hand in a large mixing bowl with a pastry blender, a large fork or even your hands; remember to do most of the mixing work before adding liquid to keep the pastry from being tough. I find dough made by hand needs 1 additional tablespoon of water. You may need to add 1 additional tablespoon of water if the weather is very dry as well.
Preheat oven to 425*. Using a sheet of waxed paper or parchment, dust your rolling surface with a sprinkling of flour. Place chilled pastry on top, dust the top lightly with flour and roll out an inch or so larger than your pie plate (if pastry is really cold it may need to warm up a bit before it rolls easily; if it cracks give it a few minutes before continuing to roll). When the pastry is rolled out, use your rolling pin to help fold the dough over the pie plate. Press in and crimp dough edges decoratively, prick the shell multiple times with a fork and chill another 15-30 minutes. Have fun with decorating and crimping. There are many ways to crimp, decorate or emboss the outside edges of your pie crust from a corkscrew to cake embossing tools, etc. Bake the pie shell for 15-20 minutes. Pastry will be a beautiful browned color when done. Let cool. Reserve second pastry disc for another delicious pie.
