Sour Cream Pie Crust

This sour cream pie crust is flaky, smooth, and sturdy enough to hold heavy fillings. Anyone can make this easy fool-proof pie crust recipe!

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

Servings one 9-inch crust

Calories 171kcal

Author Liz Marino

Ingredients

¼ cup sour cream cold
1 large egg yolk cold
1 ¼ cups all-purpose flour
1 ½ teaspoons granulated white sugar
⅛ teaspoon sea salt
6 tablespoons salted butter cold, cut into small cubes

Instructions

In a small bowl, whisk the sour cream and egg yolk to combine, then set aside.
In the work bowl of a food processor, pulse flour, sugar, and salt a few times to combine.
Add the cold butter and pulse about 10 times, until butter is in pea size pieces. Do not over mix.
Add half the sour cream and egg mixture and pulse about 5 times to combine. Add the remaining sour cream mixture and pulse/process until it comes together and is smooth.
Gather the dough together into a smooth ball, wrap tightly in plastic wrap, then refrigerate for 30 minutes.

Notes

Using very cold ingredients creates the flakiest dough.
Avoid overworking/overmixing, which can cause the crust to be dry.
Lightly dust your entire work surface with flour before rolling out the dough.

Adjusting the Dough Consistency

Too dry: Add a tablespoon more water at a time if the crust is cracking or isn’t sticking together well. Knead the water in thoroughly before adding more.
Gooey: Add in 1-2 tablespoons of flour at a time until the dough is smooth and cohesive. Knead it in fully before adding more.
Sticks to the counter: If your crust is sticking to the counter, pull it up and knead some more flour into it.

To make the crust without a food processor, use a pastry cutter for each step in place of the food processor. Switch to using your hands after the second addition of sour cream mixture to bring the dough together.

Nutrition