Sour Cream Pie Crust Dough
Transform your baking game with our Sour Cream Pie Crust Dough recipe—a foolproof way to achieve a perfectly flaky, buttery crust every time. Featuring the rich tanginess of sour cream, this unique ingredient adds moisture and subtle flavor while keeping the dough tender and pliable. Made with simple pantry staples like all-purpose flour, cold unsalted butter, and a touch of optional sugar for sweet pies, this crust is versatile enough for desserts and savory dishes alike. The key lies in keeping the butter cold and incorporating just the right amount of ice water to create a dough that’s easy to roll out and bakes to golden perfection. With only 20 minutes of prep time and a quick rest in the fridge, this pie crust is your new go-to for any pie masterpiece. Whether you're crafting a classic apple pie or a savory quiche, this recipe guarantees a professional-quality crust that will impress every time.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold)
- 0.5 cup Sour cream
- 0.5 teaspoon Salt
- 1 tablespoon Granulated sugar (optional, for sweet pies)
- 3 tablespoons Ice water
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and sugar (if using). Stir to evenly distribute the dry ingredients.
Cut the cold unsalted butter into small cubes. Add the cubes to the flour mixture.
Using a pastry blender, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Add the sour cream to the bowl and gently mix it into the flour-butter mixture using a fork or spatula. Be careful not to overwork the dough.
Slowly drizzle in 1 tablespoon of ice water at a time, mixing lightly after each addition. Add just enough water for the dough to hold together when pressed. The dough should be moist but not sticky.
Turn the dough out onto a lightly floured surface. Gently gather it together and form it into a disk. Avoid over-kneading to ensure a tender crust.
Wrap the disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This resting time ensures the dough is chilled and easier to roll out.
When ready to use, roll out the dough on a lightly floured surface to your desired thickness. Transfer it to your pie dish and trim the excess. Proceed with your pie recipe as desired.
Nutrition Facts
Calories |
3071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.9 g | 279% | |
| Saturated Fat | 137.3 g | 686% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 1295 mg | 56% | |
| Total Carbohydrate | 249.4 g | 91% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 21.1 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 244 mg | 19% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 372 mg | 8% | |
*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.
