Sour Cream Pie Crust
Elevate your homemade pies with the luxurious richness of this **Sour Cream Pie Crust**—a buttery, tender crust that’s as easy to work with as it is delicious. Featuring the unique addition of cold sour cream, this recipe brings a subtle tang and exceptional flakiness to every bite, making it perfect for both sweet and savory pies. With just six simple ingredients, including cubed cold butter and a touch of ice water for perfect hydration, this pie crust comes together in minutes and chills beautifully for predictable, pliable rolling. Whether you’re crafting classic fruit pies, creamy custards, or hearty quiches, this versatile dough is guaranteed to impress with its melt-in-your-mouth texture. For a truly flawless pie experience, this sour cream pie crust is your new go-to recipe.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 0.5 cup Sour cream (cold)
- 0.5 teaspoons Salt
- 1 tablespoon Granulated sugar (optional, for sweet crusts)
- 2 tablespoons Ice water
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar (if using).
Add the cold, cubed unsalted butter to the bowl. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Stir in the sour cream. Mix gently with a fork or your hands until the dough starts to come together.
If the dough feels too dry, add the ice water 1 tablespoon at a time, mixing lightly after each addition, until the dough holds together when pressed.
Turn the dough out onto a lightly floured surface. Gently knead it just a few times until it forms a cohesive ball. Be careful not to overwork the dough.
Divide the dough in half, shape each portion into a disc, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days, to allow the dough to firm up and chill.
When you’re ready to use the crust, roll it out on a lightly floured surface to your desired thickness. Proceed with your pie recipe as directed, whether blind-baking or filling and baking.
Nutrition Facts
Calories |
3128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.8 g | 275% | |
| Saturated Fat | 134.0 g | 670% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 254.1 g | 92% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 17.5 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 477 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
