Go Back
4.73 from 36 votes
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.
Print Recipe
Sour Cream Pie Crust (3 Ingredients)
Prep Time
20 mins
 

My Sour Cream Pie Crust is the easiest, most foolproof pastry you'll need—super tender, perfectly flaky, and ideal for sweet or savory pies.

Servings: 1 pie crust
Author: Gemma Stafford
Ingredients
  • 1 cup (5 oz/142 g) all-purpose flour
  • ½ teaspoon salt
  • ½ cup (4 oz/115 g) butter , cold and diced
  • ¼ cup (2 oz/57 g) full fat sour cream
Instructions

  1. In a medium bowl add the flour, salt and butter.

  2. Rub the butter into the flour using your fingers (or with a pastry blender) until the mixture resembles coarse bread crumbs.

  3. Stir in the sour cream and bring together quickly until a rough dough is formed.

  4. On a floured surface, roll out the dough into a rectangle, about ¼ inch (1½ cm) thick.

  5. Fold in thirds, like a letter. Fold the letter in half, press down to flatten and wrap well. Refrigerate for at least 30 minutes or until ready to use.

  6. Bake according to your recipe directions or store in the fridge for up to 3 days. You can also freeze this dough for up to 2 months and defrost overnight in the fridge before using.

Recipe Notes
  • Keep ingredients cold: Always make sure your butter and sour cream are cold before starting.
  • Grate the butter: To ensure the butter stays cold and prevent it from warming up, grate frozen butter, mix with a small amount of flour, and freeze the small pieces of butter until ready to use.
  • Handle dough gently: Work quickly and handle the dough as little as possible for the most tender and flaky results.
  • Refrigerate before rolling: Wrap your unrolled pie crust and chill in the fridge for at least 30 minutes. This helps the gluten relax and makes rolling easier.
  • Freeze pre-rolled crusts: Roll out your pie crust and place it in a pie plate. Wrap well and freeze it this way for up to two months. When ready to use, bake directly from frozen.
  • Skip blind baking: If using this crust for pies that normally require blind baking, you can bake it as-is from frozen—no  needed.
  • Great for blind baking: This crust works wonderfully for blind baking—bake it as-is, with no beads, beans, pie weights required.
  • Use for any pie: This crust works beautifully for any sweet or savory pie alike.