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–+ servings
Sour Cream Pie Crust formed in a pie plate.

Sour Cream Pie Crust Recipe

Deb Burns
This Sour Cream Pie Crust is buttery, flaky, and incredibly easy to work with. Made with just five simple ingredients, it rolls out beautifully and bakes into a tender crust that's perfect for fruit pies, pumpkin pie, and savory quiches. Make it ahead, refrigerate, or freeze for later.
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Prep Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 291 kcal

Equipment

Ingredients
  

  • 2¼ cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 cup unsalted butter, cubed and chilled
  • ½ cup sour cream, full-fat

Instructions
 

Hand Method

  • In a large bowl, whisk together the flour, salt and sugar.
  • Cut the cold butter into small cubes and add it to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until it resembles coarse crumbs with a few pea-sized pieces remaining.
  • Add the sour cream and gently mix with your hands until the dough comes together. Avoid overworking the dough. 
  • Shape into a disc, wrap tightly, and refrigerate for at least 1 hour or up to 3 days.
  • Remove from the refrigerator and divide into two equal portions.
  • Depending on the size of the pie plate, on a floured surface, roll each ball into 9 or 10-inch rounds.
  • Use according to your recipe. This crust also works beautifully for blind baking.

Food Processor Method

  • Add the flour, salt, and sugar to the bowl of a food processor. Pulse a few times to combine.
  • Add the cold butter and pulse until the mixture resembles coarse crumbs.
  • Add the sour cream and pulse just until the dough begins to come together. Do not overmix.
  • Turn the dough onto a lightly floured surface, gently form into a ball, wrap tightly, and refrigerate for at least one hour.
  • Continue with the rolling instructions above.

Notes

Storage
Store wrapped pie crust dough in the refrigerator for up to 3 days. This dough also freezes very well for up to 3 months. I recommend dividing the dough into 2 discs, wrapping them in plastic wrap, and placing them in a freezer-safe bag. When ready to use, defrost in the refrigerator overnight.
 

Nutrition

Serving: 10gCalories: 291kcalCarbohydrates: 23gProtein: 3gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 56mgSodium: 239mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 639IUVitamin C: 0.1mgCalcium: 21mgIron: 1mg
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