Pie Crust Recipe
User Reviews
4.9
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Prep Time
15 mins
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Additional Time
45 mins
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Total Time
1 hr
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Servings
1 pie crust
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Calories
1514 kcal
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Course
Baked Goods
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Cuisine
American
Pie Crust Recipe
Description
The Pie Crust Recipe relies on cold cubed butter cut into flour with the aid of a food processor, combining with sour cream to bind the dough lightly. The method retains small butter pieces within the dough, which melt during baking to form flaky layers. The optional granulated sugar adds a hint of sweetness, but can be omitted depending on the pie filling. The dough is not overworked to keep the butter cold, promoting flakiness.
After mixing, the dough is shaped into a disk and refrigerated for at least 45–60 minutes to firm up, making it easier to roll out. This chilling step also aids in relaxing the gluten and helps prevent shrinkage when baking. The dough can be rolled into a pie plate to use immediately or stored wrapped tightly for up to five days in the refrigerator or frozen for several months.
For blind baking or lattice tops, detailed tutorials are available referenced in the original notes. Alternative preparation techniques, such as using a pastry cutter or grating frozen butter, can be used if a food processor is unavailable.
Ingredients
- 1 ¼ cups all-purpose flour
- 2 teaspoons granulated sugar optional
- ¼ teaspoon table salt
- 8 Tablespoons butter very cold and cubed, unsalted
- ¼ cup sour cream
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.
Notes
- Full-fat sour cream is recommended for tender dough, but full-fat plain Greek yogurt can be substituted if needed.
- If you lack a food processor, use a pastry cutter, grated frozen butter, or a knife to work butter into flour before adding sour cream.
- This dough can be chilled tightly wrapped in the refrigerator for up to five days; allow it to soften at room temperature before rolling.
- Pie dough also freezes well for several months; thaw overnight in the refrigerator before use.
- See detailed tutorials for blind baking or creating lattice pie crusts if needed.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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