Description
Assemble the evening before for a freshly baked pastry in the morning!
Ingredients
Scale
- 4 cup sifted flour
- 3/4 pound butter (unrefined coconut oil)
- 1/2 teaspoon salt
- 2 tablespoon sugar
- 4 egg yolks (1/4 teaspoon xantham gum)
- 1 packet yeast
- 1 cup sour cream (vegan sour cream, I used Tofutti)
- apricot (or other fruit) preserves
Instructions
- Mix flour, butter, salt and sugar as for pie dough
- Beat yolks lightly (If using xantham gum, just sprinkle over the flour mixture)
- Prepare yeast in 1 tablespoon warm water and 1 cup sour cream
- Add eggs and sour cream mixture to dough
- Mix well, but don’t knead too much–makes a soft, pliable dough
- Divide dough into thirds. Use 2/3 for bottom crusts in 2 greased 9×13 pans; you can just pat it to cover the bottom of the pan
- Spread crusts with apricot preserves. (I microwave the preserves for 30 seconds to make them easier to spread on the very soft dough. You can also use cherry or blueberry pie filling.)
- Top with lattice made from remaining 1/3 of dough, the dough is so soft that I don’t bother trying to weave the lattice strips over and under – just crisscross
- Make in the evening, cover, DO NOT REFRIGERATE
- In the morning bake 20-25 minutes at 350. Keeps well