Flaky Sour Cream Pie Crust Recipe

The Flaky Sour Cream Pie Crust Recipe relies on a balance of flour, cold diced butter, salt, and sour cream. The butter is rubbed into the flour until the mixture looks like coarse crumbs, ensuring bits of butter remain to create flaky layers when baked. Adding sour cream binds the dough without overworking it, keeping the texture tender.

After forming the dough, rolling it into a rectangle and folding it in thirds several times builds layers that contribute to flakiness, similar to a laminated dough. The dough is chilled before use to maintain the cold butter and help with rolling.

This crust can be baked according to your pie filling instructions or stored chilled for up to 3 days and frozen up to 2 months. When frozen, defrost in the refrigerator overnight before rolling out.