Pie Crust Recipe

Name: Pie Crust Recipe
Prep time: 15 min
Total time: 1 h
Yield: 1 pie crust
Ingredients: 1 ¼ 1 ¼ cups all-purpose flour; 2 2 teaspoons granulated sugar; ¼ ¼ teaspoon table salt; 8 8 Tablespoons unsalted butter; ¼ ¼ cup sour cream

User Reviews

4.9

378 reviews

Excellent

Prep Time
15 mins
Additional Time
45 mins
Total Time
1 hr
Servings
1 pie crust
Calories
1514 kcal
Course
Baked Goods
Cuisine
American

Pie Crust Recipe

Angela Watkins

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This is the only pie crust recipe you'll ever need! Buttery, flaky, and foolproof, this recipe comes together quickly in the food processor, so you can have a perfect pie dough chilling in your refrigerator in a matter of minutes.Makes enough for one 9”-10” pie plate. This recipe makes a single pie dough but can easily be doubled (it doubles well!)Don't forget to watch the how-to video!

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Ingredients

Servings

1 ¼ 1 ¼ cups all-purpose flour
2 2 teaspoons granulated sugar optional
¼ ¼ teaspoon table salt
8 8 Tablespoons unsalted butter very cold and cubed
¼ ¼ cup sour cream

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Instructions

Combine flour, sugar (if using), and salt in the canister of a food processor and pulse briefly to combine.
Scatter butter pieces over the top of the flour mixture and pulse again until butter is mostly combined and mixture resembles coarse crumbs (there should still be discernible pieces of butter remaining in the mixture, some as large as a chocolate chip).
Add sour cream and pulse again until mixture just begins to cling together. The mixture may still seem dry, but if you pinch it between your thumb and forefinger and it clings together, you’re ready to move on -- don't overdo it!
Transfer dough to a clean surface and work into a ball (try not to over-handle the dough, you want it to stay as cold as possible to keep the butter from melting and your hands are very warm!). Flatten into a disk, wrap tightly in plastic wrap, and transfer to refrigerator to chill for at least 45-60 minutes before proceeding/using as desired.
If arranging into a pie plate, remove the dough from the refrigerator once it has chilled and transfer to a clean, lightly floured surface. Use a rolling pin to roll into a 12” circle (add flour as needed and be sure to lift the pie dough and add flour beneath it while rolling to keep from sticking, if needed) and arrange into a pie plate, crimping or fluting the edges (I provide a visual on fluting the edges in my video above).
Transfer to pie plate and use according to your pie filling recipe’s instructions, or see my detailed tutorial on how to blind bake pie crust.

Equipments used:

Notes

Full-fat sour cream is your best bet for this recipe, but in a pinch you could substitute full-fat plain Greek yogurt.
If you do not have a food processor you may use a pastry cutter, grater (freeze the butter for 20 minutes then grate it into the flour mixture), or even a knife to cut the butter into the flour mixture before stirring in the sour cream.
To blind bake this pie crust (that is, bake it completely without any filling so it can be cooled and filled with a filling that does not need to be baked), see my detailed tutorial on how to blind bake a pie crust.
I have a detailed tutorial on exactly how to do a lattice pie crust. You will need to double this recipe in order to do so.
This pie dough may be made up to 5 days in advance of rolling out and using. Store tightly wrapped in the refrigerator. If chilling for this long, you will likely need to let the dough soften on the counter at room temperature for 15 minutes or possibly longer to make it soft enough to roll without cracking.
This pie dough may be frozen and will keep for several months in the freezer if tightly wrapped. To use, thaw overnight in the refrigerator and then use as desired.

Nutrition Information

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Serving 1pie crust Calories 1514kcal (76%) Carbohydrates 129g (43%) Protein 18g (36%) Fat 104g (160%) Saturated Fat 64g (320%) Polyunsaturated Fat 5g Monounsaturated Fat 27g Trans Fat 4g Cholesterol 271mg (90%) Sodium 643mg (27%) Potassium 275mg (8%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 3157IU (63%) Vitamin C 1mg (1%) Calcium 114mg (11%) Iron 7mg (39%)

Nutrition Facts

Serving: 1pie crust

Amount Per Serving

Calories 1514 kcal

% Daily Value*

Serving	1pie crust
Calories	1514kcal	76%
Carbohydrates	129g	43%
Protein	18g	36%
Fat	104g	160%
Saturated Fat	64g	320%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	27g	135%
Trans Fat	4g	200%
Cholesterol	271mg	90%
Sodium	643mg	27%
Potassium	275mg	6%
Fiber	4g	16%
Sugar	10g	20%
Vitamin A	3157IU	63%
Vitamin C	1mg	1%
Calcium	114mg	11%
Iron	7mg	39%