From the kitchen of Stacey Mei Yan Fong

A Piequet for Mother’s Day – Pie Crust Flower Chips with Sour Cream and Ramp Dip

Prep time: 1 hour  |  

Cook time: 1 hour  |  

Total time: 2 hours  |  

Servings: 8

Prep time: 1 hour

Cook time: 1 hour

Total time: 2 hours

Servings: 8

A Piequet for Mother’s Day – Pie Crust Flower Chips with Sour Cream and Ramp Dip

A Piequet for Mother’s Day – Pie Crust Flower Chips with Sour Cream and Ramp Dip Recipe

It’s quite wonderful that ramp season and Mother’s Day almost perfectly line up! It’s two things in life that we couldn’t be more thankful for. I couldn’t think of a better way to eat ramps then in dip form. Here we have a sour cream and ramp dip (a little play on everyone’s party fave sour cream and onion dip) best eaten with a bouquet of flowers made of pie crust! Take those pie crust blooms break the petals, dip, snack and spend time with the person you call mom in your life!



  • 1

     Chopped Veggies

    Special Equipment

    Flower shaped cookie cutter, 1 to 2 inches wide


  • 2

    Make the Crust!

    Stir the flour, salt and sugar together in a large bowl with a flat bottom. Add the butter pieces on top of the dry ingredients. Using your fingers, toss the butter in the dry mixture so each cube is coated. Use a pastry blender or your fingers to

    cut or rub the butter into the mixture until it is in pieces a bit larger than peas (a few larger pieces are okay; be careful not to over-blend).

    In a separate large measuring cup or small bowl, combine the water, cider vinegar, and ice. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture; do not add the ice. Using your hands in a circular motion, bring the mixture together until all the liquid is incorporated. Continue adding the ice water mixture, 1 to 2 tablespoons at a time. Carefully mix until the dough comes together in a ball, with some dry bits remaining. Turn the dough out onto a lightly floured surface and knead gently until it comes into one mass; you don’t want to overwork it. Cut the dough into two equal sized portions.

    Shape each dough ball into a flat circle about an inch thick, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight before using.

  • 3

    Pie Crust Flowers

    Make the Pie Crust Flowers!

    Pre heat your oven to 375 degress.
    Take your crust out of the fridge and let it come to room temperature for about 5 minutes. Flour the surface you will be working on and start to roll out the dough applying even pressure across the dough. Pick up the dough and rotate, turn and roll. Continue rolling until the dough is a rectangle about 11 x 17 inches. Repeat this for the second disc of dough.

    Take a sheet pan and line it with parchment paper or a reusable nonstick baking mat. Taking one of your rolled out crusts, dust the surface lightly with flour. Take your flower shaped cookie cutter and cut out flower shaped pie crusts chips. Place the chips onto the sheet pan about a quarter inch apart from each other till you fill the who sheet pan. Place sheet pan in the freezer for 15 minutes. Repeat the steps for the second sheet of dough.

    After the pie crust has been in the freezer, take it out, brush it with the egg wash, sprinkle with freshly ground pepper and flaky salt and bake for 20-25 minutes till golden brown.

    Let the chips cool completely on a cooling rack.

  • 4

    Washing veggies
    Dip in cast iron pan

    Make the Dip!

    In a medium frying pan or cast-iron pan over medium low heat, heat the olive oil, ramps and lemon zest. Cook, stirring occasionally until ramps are starting to get crisp and the oil is fragrant, 6-8 minutes. Remove from heat and season with salt and pepper. Let it cool for at least 10 minutes.

    In a medium sized bowl combine sour cream, pinch of salt, lemon juice and 3⁄4’s of the ramp mixture.

    Take your serving bowl and spoon in sour cream mixture. Top with remaining ramp mixture. Refrigerate for at least 30 minutes to allow flavors to combine.

  • 5

    Dip Platter
    Assemble the Platter!

    Place the bowl of dip on to a platter and surround it with your pie crust flowers! Enjoy hopefully with the sun beating down and a light spring breeze with the person you call mom!


Review A Piequet for Mother’s Day – Pie Crust Flower Chips with Sour Cream and Ramp Dip.


Have your own recipe?

Receive loyalty points and contribute to our recipe collection with your own culinary expertise!

Ready For more?

Discover the full collection of Lamson Test Kitchen chefs who inspire and delight in our culinary adventures.

  • Rusty Lamb

    Rusty Lamb

  • Jason Tufts

    Jason Tufts

  • Brad Leone

    Brad Leone


Foodie Hub

Showcase your passion for cooking and food by sharing your mesmerizing photos, captivating videos, tantalizing recipes, ingenious tips, and rave reviews with us. Be a part of our vibrant community of culinary enthusiasts and let your creativity shine as we celebrate the artistry that brings flavors to life. Join us on this gastronomic journey and share your exceptional expertise with the world!

Get in touch

Questions, comments, concerns, or sparks of culinary inspiration?
Reach out to us on our Contact page.