
This pie crust recipe came about after heading to the grocery store and picking up everything to make a Very Berry Pie, came home and I discovered I had no shortening to make my traditional Flaky Pie Crust.
What to do, what to do..
Then I debated making an all butter crust but my luck in the past hasn't been so lucky with that one and then I remembered how deliciously flaky the crust was in the Flaky Blackberry Turnovers I adapted last year from Dori Greenspan.
It was flaky, light and shattered nicely. So I adapted the recipe to make a double 9 inch pie crust.
Amazingly delicious and easy... Enough said!
Combine flour and sea salt in a large bowl. Cut in 1/2 cup butter until the size of pea's. Cut in remaining 1/2 cup butter until pea sized.
Combine sour cream and sugar and set aside.
When flour butter mixture looks like this slowly drizzle in sour cream over the top while fluffing flour.
Slowly add 1 teaspoon at a time of water if needed until dough pulls together.
(This will depend on humidity and how dry the flour is.)
Divide dough in 2 and wrap tightly in plastic wrap or parchment (if you've run out of plastic wrap like me) and refrigerate for 1 hour or up to 24 hours.
Roll dough between 2 pieces of parchment or plastic wrap until about 2 inches wider than 9" pie plate. Repeat with remaining dough.
Cook according to directions for pie.
You might also like these other favorite Pie Crust Recipes:
A few favorite Pies we love to make using Flaky Sour Cream Pie Crust:
- Best Pumpkin Pie Ever from Life Currents
- Authentic Key Lime Pie
- Chocolate Chip Cookie Pie
- Lemon Meringue Pie
Yield: 10

Flaky Sour Cream Pie Crust
Flaky Sour Cream Pie Crust recipe from scratch with step by step instructions from Serena Bakes Simply From Scratch.
5
out of 5
based on 3 user ratings
prep time: 15 Mcook time: total time: 15 Mingredients:
- 2 1/2 cups All-Purpose Flour
- 1 teaspoon Sea Salt
- 1 cup Butter, Cut Into Small Cubes
- 1/3 cup Sugar
- 2/3 cup Sour Cream
- Cold Water As Needed
instructions:
How to cook Flaky Sour Cream Pie Crust
- Combine flour and sea salt in a large bowl.
- Add 1/2 cup butter, and use a pastry cutter to cut into flour mixture, until the size of peas.
- Add remaining 1/2 cup butter, and cut into flour butter mixture, until the size of peas.
- Combine sugar and sour cream.
- Slowly drizzle sour cream mixture over flour mixture, while tossing to coat evenly.
- Add water 1 teaspoon at a time if needed, until dough holds together.
- Divide dough into 2, and wrap in plastic wrap.
- Refrigerate for 1 hour or up to 24 hours.
- Roll dough between 2 pieces of parchment or plastic wrap, until about 2 inches wider than 9" pie plate. Repeat with remaining dough.
- Bake according to directions for pie.
Calories
332.56
332.56
Fat (grams)
21.70
21.70
Sat. Fat (grams)
13.27
13.27
Carbs (grams)
31.17
31.17
Fiber (grams)
0.84
0.84
Net carbs
30.33
30.33
Sugar (grams)
7.21
7.21
Protein (grams)
3.80
3.80
Sodium (milligrams)
363.87
363.87
Cholesterol (grams)
57.90
57.90
Calories are estimated.
© 2013 Serena Bakes Simply From Scratch

I've never thought of trying sour cream in a pie crust. I'll have to give it a try!
ReplyDeleteMy son has food allergies. The butter doesn't bother him when baked in an item, but the whet in the sour cream is a no no. Could I use Tofutti sour cream? It is thicker.
ReplyDeleteI haven't tried it to be sure. You might have to add a little more water and then the other issues I worry about is if it will be similar fat content to the sour cream. The fat helps coat the flour to keep it tender. I also have a Flaky Pie Crust that is just butter, flour, water, and a GF with a DF option Pie Crust that might be a better option if you don't want to experiment. Thanks, Serena
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