Bold Baking Basics, Pies & Tarts

Flaky Sour Cream Pie Crust Recipe

4.67 from 27 votes
This Sour Cream Pie Crust is a foolproof pastry with flaky tender layers perfect for your favorite sweet or savory pies, galettes, or tarts.
A Flaky Sour Cream Pie Crust is lined in a glass pie dish , with evenly crimped edges. A wood rolling pin is placed next to the pie crust in the left bottom corner of the image.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE This Flaky Sour Cream Pie Crust is the perfectly tender pastry you’re always hoping for when it’s pie baking time. Even better, you make it without a food processor or other special equipment, so it’s easy to prepare, and a snap to clean up the kitchen when you’re done. It’s a game-changing homemade pie crust that’s virtually foolproof.

Flaky Sour Cream Pie Crust has a fabulous texture and a subtle, delicious tangy taste that makes it a perfect partner for any type of galette, turnover, tart, or pie recipe.

Table of Contents

What is Flaky Sour Cream Pie Crust?

  • Flaky Sour Cream Pie Crust differs from standard pie crust recipes because water is replaced with sour cream.
  • Sour cream is the superhero in this pie crust recipe, adding both tenderness and depth of flavor.

A smooth Flaky Sour Cream Pie Crust is lined in a glass pie dish , with evenly crimped edges. A wood rolling pin is placed next to the pie crust.

Tools You Need

Key Ingredients for Sour Cream Pie Crust and Why

All-purpose flour (aka “AP” flour)

  • AP flour has a low-protein content of 8-10% which is perfect for a tender (and not chewy!) pie crust.
  • Make sure you have the right amount by checking out How to Measure Flour.

Salt

When a recipe has very few ingredients, every element is crucial. Salt adds a necessary spark of flavor to Flaky Sour Cram Pie Crust, and ties the ingredients together.

Full-fat sour cream

  • Enriches: Full-fat sour cream replaces the water and its higher fat content contributes to the dough’s richness and softness.
  • Softens: Unlike water binding with protein to create gluten strands, the acid in sour cream will break down protein in flour to make a crust softer.
  • Moistens: In the meantime, the protein won’t have big holes so moisture will be locked in, making it more pliable and supple.
  • Balances: Sour cream adds a very subtle tang that balances the sweet or savory flavor profile.
  • You can whip up your own version using the recipe here How to Make Sour Cream.

Butter

  • Butter is the better choice over shortening for quality and taste.
  • When cold butter or frozen butter is used in baking, water from the cold/frozen butter will evaporate during baking to help the dough rise and create layers.

How to Make Flaky Sour Cream Pie Crust

  • Combine the flour with the salt.
  • Add in the cold, cubed butter.
  • Using your hands or a pastry blender, quickly rub the cubes of butter into the flour mixture until it looks like coarse breadcrumbs.

Step-by-sep instruction on how to make a flaky sour cream pie crust: rub cold butter into flour until the mixture resembles coarse bread crumb.

  • Stir up your sour cream if it has separated in the container. Mix it into the flour-butter mix, and quickly form into a ball of dough. It’s okay if it’s not totally smooth.
  • Roll out the dough to a 1/4-inch thick rectangle, fold it into thirds, and then fold it in half. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

Can I Make Flaky Sour Cream Pie Crust in Advance?

The unbaked pie crust can be made two days in advance and kept in the fridge, or you can freeze it for up to two months.

FAQs

Can I use another type of flour?

  • All-purpose flour or pastry flour are the best choices here. Pastry flour is finer-milled has a slightly lower protein content (about 9%) than all-purpose flour, and it will give you a tender result while still providing enough structure. Bread flour is not suitable for making pastry because has a higher protein content than all-purpose flour, and would give you a tough result. Cake flour is also unsuitable here because it won’t give the dough enough structure to form a pie crust that will hold its shape.
  • If you’re looking for a gluten-free pie crust option, try The Flakiest Gluten-Free Pie Crust.

Is there anything I can use instead of sour cream?

  • The best alternative to sour dairy cream is strained yogurt.
  • Strain the yogurt through a fine sterile muslin-type cloth, in a sieve, over a bowl in the fridge for about four hours. You can also strain plant-based yogurt in the same way to get a thick Greek-style yogurt.

What’s the best baking temperature for this pie crust?

  • This is a basic crust that works wonders in many recipes.
  • Use it in your favorites from my Pies and Tarts recipes, and follow the baking temperature as directed in the recipe.

Do I need to blind bake this sour cream pie crust?

  • Whether to blind bake this pie crust depends on what recipe you’re using it for.
  • Check out my How To Blind Bake A Pie Crust for detailed professional tips.

Gemma’s Pro Chef Tips

  • To ensure the butter is cold and to prevent it from warming up, you can grate frozen butter when you have time, mix it with a small amount of flour, and then freeze the butter curls.
  • Refrigerate before rolling. Wrap up your unrolled pie crust and place it in the fridge for a minimum of 30 minutes. This will help the gluten relax and it will be easier to roll.
  • To be one step ahead when making a pie, roll out your pie crust and place it in a pie plate (you can freeze it this way for up to two months).
    • When ready to use, take it out of the freezer and bake directly from frozen.
    • If you are using it for a pie that normally needs to be baked blind, you can just bake it as is, with no beads or beans. Just bake the crust from frozen, eliminating the task of blind baking. Yay!!!
  • You can use this pie crust for sweet and savory pies.
  • Always make sure that all of your ingredients are cold before you begin.
  • Work quickly and handle the dough as little as possible for the most tender and flaky pie crust.

Step-by-sep instruction on how to make a flaky sour cream pie crust: use the rolling pin to transfer the dough into glass pie pan. Leave extra edges for crimping .

More Pie Crust Recipes

Flaky Sour Cream Pie Crust Recipe

4.67 from 27 votes
This Sour Cream Pie Crust is a foolproof pastry with flaky tender layers perfect for your favorite sweet or savory pies, galettes, or tarts.
Author: Gemma Stafford
Servings: 1 pie crust
Prep Time 20 minutes
This Sour Cream Pie Crust is a foolproof pastry with flaky tender layers perfect for your favorite sweet or savory pies, galettes, or tarts.
Author: Gemma Stafford
Servings: 1 pie crust

Ingredients

  • 1 cup (5oz/142g) all-purpose flour
  • ½ teaspoon salt
  • ½ cup (4oz/115g) butter, cold and diced
  • ¼ cup (2oz/57g) full fat sour cream

Instructions

  • In a medium bowl combine the flour and salt.
  • Add the cubed butter, toss to combine and then blend with your fingers (or a pastry blender) until the mixture resembles coarse crumbs.
  • Stir in the sour cream and then knead together quickly until a rough dough is formed.
  • On a floured surface, roll out the dough into a rough rectangle, about ¼ inch (1 ½ cm) thick.
  • Fold in thirds, like a letter. Fold the letter in half, press down to flatten and wrap well. Refrigerate for 30 minutes.
  • Your dough is now ready to use. Store in the refrigerator for up to 3 days or freeze for up to 2 months. Defrost overnight in the refrigerator.
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Lisa
Lisa
7 months ago

Once again, you have created an amazing recipe. This is going to be my new go to pie crust. I’ve been looking for a good recipe that doesn’t have shortening. I have found the one. I shall look no further, it’s absolutely perfect!
Thank you from the bottom of my heart.❤️

Marie
Marie
2 months ago

Made this pastry last night for some leftover beef stew – to make a beef pie. I used the leftover scraps to make some mincemeat rolls. Oh my giddy aunt!!! It is the best flakey pastry ever. Definitely a keeper and my go to for mince pies/rolls. And so easy. Thank you. Another of your recipes to add to my hoard.

Amanda
Amanda
3 months ago

Is it possible to substitute crème fraiche? I always have litres of the stuff in my fridge but I never seem to have sour cream.

Cathy
Cathy
3 months ago

I have to say that for me, this is the easiest pie crust recipe to make. I added 2 Tbs of powdered sugar because I knew that I wasn’t going to put much sugar in the filling. I still need work on making my crust look beautiful but it tastes so good, no one cares.

Frances Cheetham
Frances Cheetham
5 months ago

I always love watching you cook and have your family involved…🥰 I will try to my this recipe when I get the chance for a great filling to go with it. Do you have recipes that only have bear essentials like five or less ingredients only??? 🤔😁

Laurel
Laurel
7 months ago

I am unable to read any of your replies to the comments below. I click on view replies but nothing happens.

Layla
Layla
7 months ago

If I am using Greek yogurt instead of sour cream, do I still need to strain it?
Thanks!

Laurel
Laurel
8 months ago

I am using King Arthur AP flour which is 120gm/cup. Should I still use their one cup weight, or use 142gm of the KA flour? Thank you.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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