Flaky Sour Cream Pie Crust

Sunday, July 7, 2013
Sour Cream Pie Crust is an easy homemade pie crust recipe that is extremely forgiving. It makes a delicious buttery pastry crust that is so tender, and flaky. It's so simple and I absolutely love that it makes a great first time pie crust recipe. The fat in the sour cream takes the place of water that can contribute to a tough pie crust from the gluten in the flour being over developed during rolling and shaping.

Sour Cream Pie Crust is one of my go to pie crust recipes along with my other favorite Flaky Pie Crust Recipe and Gluten Free Pie Crust for when we have guests with dietary restrictions. Sour Cream Pie Crust is one of my staples for Thanksgiving and Christmas pies! 

Flaky Sour Cream Pie Crust dough in a pie pan and shaped.

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!

Here's how to make Flaky Sour Cream Pie Crust:


Flour and Salt in a large bowl with butter being cut in using a pastry cutter.


Combine in a large bowl:
  • 2 1/2 cups All-Purpose Flour
  • 1 teaspoon Salt 
Cut in 1/2 cup Butter until the size of  peas. 

Cut in remaining 1/2 cup butter until pea sized.


Sour Cream and Sugar in a glass measuring cup.


Stir together:
  • 2/3 cup Sour Cream 
  • 1/3 cup Granulated Sugar 
Set aside.


A hand showing the flour and butter mixture for pastry dough.

When flour butter mixture looks like this slowly drizzle in the sour cream sugar mixture over the top while fluffing flour. 


A teaspoon of water held over Flaky Sour Cream Pie Crust dough in a bowl.


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.)

Half Flaky Sour Cream Pie Dough shaped in a round on a piece of parchment paper.

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.

Flaky Sour Cream Pie Crust rolled out on a piece of parchment paper with a rolling pin on the corner of the dough.

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:

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American
Yield: 10
Author: Serena Bakes Simply From Scratch
Flaky Sour Cream Pie Crust

Flaky Sour Cream Pie Crust

Sour Cream Pie Crust is an easy homemade pie crust recipe that is extremely forgiving. It makes a delicious pastry crust that is so tender, and flaky.
Prep time: 15 MinInactive time: 1 HourTotal time: 1 H & 15 M

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 1 teaspoon Salt
  • 1 cup Butter, Cut Into Small Cubes
  • 2/3 cup Sour Cream
  • 1/3 cup Sugar
  • Cold Water As Needed

Instructions

  1. Combine flour and sea salt in a large bowl.
  2. Add 1/2 cup butter, and use a pastry cutter to cut into flour mixture, until the size of peas.
  3. Add remaining 1/2 cup butter, and cut into flour butter mixture, until the size of peas.
  4. Combine sugar and sour cream.
  5. Slowly drizzle sour cream mixture over flour mixture, while tossing to coat evenly.
  6. Add water 1 teaspoon at a time if needed, until dough holds together.
  7. Divide dough into 2, and wrap in plastic wrap.
  8. Refrigerate for 1 hour or up to 24 hours.
  9. Roll dough between 2 pieces of parchment or plastic wrap, until about 2 inches wider than 9" pie plate. Repeat with remaining dough.
  10. Bake according to directions for pie.

Nutrition Facts

Calories

332.56

Fat

21.70 g

Sat. Fat

13.27 g

Carbs

31.17 g

Fiber

0.84 g

Net carbs

30.33 g

Sugar

7.21 g

Protein

3.80 g

Sodium

363.87 mg

Cholesterol

57.90 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.

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Flaky Sour Cream Pie Crust shaped in a pie pan.



Flaky Sour Cream Pie Crust rolled out with white text at the top Sour Cream Pie Crust.

3 comments

  1. I've never thought of trying sour cream in a pie crust. I'll have to give it a try!

    ReplyDelete
  2. My 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.

    ReplyDelete
    Replies
    1. I 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

      Delete

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