Sour Cream Pie Crust

pie crust

Thanksgiving is right around the corner. I can’t believe it’s next week. No really, my husband just told me it was next week. I’m in shock.

I can do without the traditional Thanksgiving meal. To me, it’s all about the pie. Fruit pies, cream pies, whatever. Except mincemeat *GACK*.

Of course, with everything else there is to do, the thought of a homemade pie crust can be daunting. Especially if you’ve never tried it.

It’s tempting to grab a pre-made pie crust from the refrigerated section. I’ve been guilty of that, I’ll admit it.

This crust has changed all that. It is by far one of the best pie crusts I have ever had. And I’ve tried quite a few. It is buttery and flaky and comes together quickly with no food processor. It goes against all the rules of  pie crust making. It doesn’t require you to keep  your ingredients super cold and doesn’t use any ice water. It comes together with the warmth of your hands and sour cream.

If you’ve never made your own pie crust. I am challenging you to give this recipe a try. You will be forever converted. I promise.

What kind of pies are you making this Thanksgiving? I’d love to hear.

Sour Cream Pie Crust


  • 2 cups (260 g) all purpose flour
  • 1 teaspoons of salt
  • 2 teaspoons of sugar (for sweet recipes, skip for savory)
  • 2 sticks unsalted butter (1 cups, 8 ounces, 225 g) cubed, not chilled
  • 1/2 cup (115 ml) sour cream (full fat, NOT light sour cream)


1 Place the cubed, unsalted butter in a bowl and set aside for a few minutes to take the chill off

2 In a large bowl, whisk together the flour, salt and sugar (if using).

3 Sprinkle the cubes of butter over the flour. Use your hands to work the butter into the dough until it resembles a coarse meal with some chunks of butter.

4 Add the sour cream to the flour/butter mixture and incorporate with a fork.

5 Gather the pastry dough into a large ball and split in half with a knife. Form into 2 flattened disk, sprinkle with flour and wrap tightly in plastic wrap. Chill in the refrigerator for an hour of up to a day ahead. To freeze, wrap again in aluminum foil. To thaw, leave in refrigerator overnight.

6  To roll out, sprinkle a clean, flat surface with a little flour. As you roll, lift and turn dough and sprinkle a little more flour so dough doesn’t stick. Roll out to 12 to 14 inches wide, to an even thickness.

7  Place in your pie plate, crimp and blind bake or use as a double-crust pie according to your pie recipe. Before baking, brush with an egg wash. Whisk one egg with a teaspoon of water and brush gently over crust immediately before baking.

This is a great dough for savory pies as well. It makes a great chicken pot pie.

This recipe makes enough dough for a top and bottom crust for a 9-inch pie. If you are making a 10-inch pie, use 2 1/2 cups flour, 2 1/2 sticks (10 ounces, 1  1/4 cup) butter for a double crust, or 1 1/4 cups flour, 1 1/4 sticks (5 ounces) butter for a single crust.

  • Prep time: 20 minutes
  • Dough chilling time: 1 hour
  • Yield: Makes dough for 2 single crusts, or 1 double crust

Recipe from Simply Recipes


About Cluttercafe

Wife to a great guy. Mom to two active, wonderful kids. Full time working woman trying to keep it all together.
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