Sour Cream Pie Crust

This flaky, tender sour cream pie crust is buttery, easy to handle, and perfect for both sweet and savory pies. The sour cream adds richness and prevents toughness, creating bakery-quality results at home.

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Course: Dessert, Pastry

Cuisine: American, European

Prep Time: 15

Cook Time: 30

Chill Time: 30

Total Time: 1 15

Servings: pie crust (9-inch)

Calories: 290kcal

Cost: $3–$5

Equipment

1 Large mixing bowl For combining dry ingredients
1 Pastry cutter or food processor For cutting butter into flour
1 Rolling pin Keep chilled for best results
1 Plastic wrap To chill the dough
1 Pie plate or tart pan 9-inch recommended
1 set Measuring cups and spoons For accurate ingredients
1 Fork For crimping or docking
1 Parchment paper For blind baking and pie weights

Ingredients

2 ½ cups all-purpose flour spooned and leveled
1 cup unsalted butter cold, cut into cubes
½ cup full-fat sour cream very cold
1 tablespoon granulated sugar optional for sweet pies
1 teaspoon salt fine sea salt preferred
1–2 tablespoon ice water only if needed
1 large egg for egg wash, optional

Instructions

Combine flour, sugar, and salt in a large bowl.
Cut cold butter into the flour until coarse crumbs form.
Add sour cream and gently mix until dough forms.
Form into a ball, wrap, and chill for 30 minutes.
Roll out on a floured surface to fit pie plate.
Trim and crimp edges as desired.
Blind bake or fill as needed.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition