No Fail, Sour Cream Pastry Crust

Move aside food processor! Be gone tough pie crusts! I hath found the holy grail of pastry doughs. It is flaky, it is buttery, it is un-fussy, and it needs no difficult-to-clean equipment, just your clean hands and a large bowl. The secret?

Sour cream. No added water, instead you add sour cream. I’m not kidding. This method works and it couldn’t be easier. The recipe comes from my friend, former Zuni Cafe chef Kathi Riley, who has been using it as her go-to pastry crust recipe for 25 years and who graciously shared it with me to share with you. Enjoy!

No Fail, Sour Cream Pastry Crust Recipe

  • Prep time: 20 minutes
  • Yield: Makes dough for 2 single crusts, or 1 double crust

This recipe makes enough dough for a top and bottom crust for a 9-inch pie.

Kathi's basic ratio is 1 cup flour: 1 stick butter: 1/4 cup sour cream: 1/2 teaspoon salt: 1 teaspoon sugar. These are the amounts for a single-crust 9-inch pie.

If you are making a 10-inch pie, use 2 1/2 cups flour, 2 1/2 sticks (10 ounces, 1  1/4 cup) butter for a double crust, or 1 1/4 cups flour, 1 1/4 sticks (5 ounces) butter for a single crust.



  • 2 cups (260 g) all purpose flour
  • 1 teaspoons of salt
  • 2 teaspoons of sugar (for sweet recipes, otherwise skip)
  • 2 sticks unsalted butter (1 cups, 8 ounces, 225 g) cubed
  • 1/2 cup (115 ml) sour cream (full fat, NOT light sour cream)


1 Place the cubed unsalted butter in a bowl and put in a warm spot to take the chill off.


2 In a large bowl, vigorously whisk together the flour, salt (omit if using salted butter), and sugar (if using).

no-fail-pastry-dough-2 no-fail-pastry-dough-3

3 Sprinkled the cubes of butter over the flour. Use your clean hands to squish the flour and butter together with your thumbs and fingers. Work the butter into the dough until you have what resembles a coarse meal with some chunks of butter.

no-fail-pastry-dough-4 no-fail-pastry-dough-5

4 Add the sour cream to the flour butter mixture. Use a fork to incorporate into the mixture.

no-fail-pastry-dough-6 no-fail-pastry-dough-8

5 Use your hands to gather the pastry dough together into a large ball. Use a knife to cut the ball in half. Form into disks. Sprinkle all over with a little flour. Wrap tightly with plastic wrap and chill in the refrigerator for at least 30 minutes and up to a day ahead. If you want to freeze for future use, wrap again, this time with aluminum foil and freeze (leave in refrigerator overnight to thaw before using).


6 If dough has been in the refrigerator for more than 2 hours, let it sit for 5-10 minutes at room temperature to become more malleable before rolling out. To roll out, sprinkle a clean, flat surface with a little flour. As you roll the dough, check to make sure the bottom is not sticking. If it is, lift it up and sprinkle a little flour underneath. Roll out to 12 to 14 inches wide, to an even thickness.

You can use this pastry dough for unstructured rustic pies or galettes, or single or double crusted traditional pies. It can also be used for a savory pot pie. Whether you use the dough for a galette or a double crust pie, it will be prettier with a light egg wash. Just whisk one egg in a small bowl, add a teaspoon of water, and brush lightly over the exposed crust with a pastry brush, right before baking.

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Sour Cream Pie Crust


  1. Sharmila

    Sour cream in the recipe. It sounds so decadent like it ought to be cake. I’m sure we will love it.

  2. Amy Kilpack

    Perfect timing! My son has been wanting to bake a pie and I forgot to get the ingredients at the store today, but with this recipe I have everything that I would need.Can’t wait to try it out. The canned pumpkin from Costco will be put to good use!

  3. LoverOfAnythingChocolate

    That looks so good! Bookmarked!

  4. Bethany

    I was just lamenting to my mom tonight that I didn’t have a food processor to make an all butter crust for her apple pie recipe. You’ve solved that problem for me! Thanks!

  5. T Morris

    I always use Greek God yogurt (regular) in place of sour cream. Do you think this will work with yogurt?? Yes, Greek God because it has the least amount of sugar of all Greek yogurts.

    • Sheila H.

      I have used the Greek yogurt and it works very well. This crust also makes a great calzone.

  6. T Morris

    Oh yeah, btw… my crust is usually an olive oil crust, which my hubby & I love!!!

  7. Stephanie

    I am definitely trying this recipe! I don’t know much about baking, but I’ve always wanted to learn (just had no one to teach me). I’ve wanted to try pies, but have been so intimidated because of the crust. But this looks easy enough that even I could do it! Thanks so much to Ms. Riley for sharing and Ms. Bauer for posting!

    • Phil St. Pierre

      my daughter gave me a laptop for Xmas years ago and i looked for something I could do with it….I discovered baking at 82 and everyone says I’m the greatest and I’ll try anything …. Other than this crust I always use Grandma’s secret pie Crust from Allrecipies .com which is great to work with a tastes great…I search the web & read all the reviews ( very important cause any fool can put up a bad recipie that’s bad ) …so get your feet wet and on cold nights let hte old oven warm you 7 the food warm your family …Happy Trials ,Phil

  8. Pat Machin

    This I must try. As the long time owner of a Kenwood Chef (20 years and counting), I really can’t justify the cost of a processor as well.

    Thank you.

    • nanci

      Well I own a food processor, use it all the time. The problem with people who have food processors and don’t use it is just that. They put it away rather than leaving it out so that they can use it.
      I love mine, and have made this pastry in it, not 20 minutes prep, but more like 20 seconds! Just sayin’!

  9. Susan

    Yes, this makes a flakey and tender pastry crust. I found a similar recipe by accident when looking for one to use instead of a cream cheese pastry for something I wanted to make. It was actually listed as a faux puff pastry so I figured it would be plenty flakey! It was! I use it a lot now.

  10. Kalyn

    Hmm, I might even be able to do this one!

  11. Stephanie @ PlainChicken

    I am terrible at making pie crust. Can’t wait to try this!

  12. Lex

    I tried this recipe today for a butternut pie; it was really flakey and had a rich, sweet taste to it. I did use unsweetened Greek yogurt in place of the sour cream (simply because sour cream is about 4X more expensive here in South Africa), I used closer to a cup to get the right texture, otherwise followed the recipe exactly. Thanks the great work, Elise!

  13. Carol

    I would like to know the recommended time for baking the pie shell.

    • Elise

      It depends on the pie. As for blind baking? Again it depends on the recipe for which the pastry crust is being used.

    • Phil St. Pierre

      ten minutes and i always use egg wash and fork the entire bottom & sides with a fork ……never a soggy crust bottom and let it cool 10 minutes before loading

  14. Philip

    A lovely looking pie. I look forward to making this in the week

  15. patsy

    I cant wait to try this!!! I will let you know how it turns out.

  16. Ashley @ Our Full Table

    Love this recipe! I cannot wait to try it. Do you think that is would work as well with greek yogurt too?

  17. Lisa

    I think I might actually be able to pull this one off! Thank you!!

  18. Krysten

    This looks really good. I’ve been looking for a new crust recipe lately. I am definitely going to log this away and use it next time I bake!

  19. Simon Cutts

    I use a slightly different way, I freeze my butter and then grate it into the flour. Works every time.

  20. Momnivore

    I use my box grater for butter too – has helped tremendously. I’ve been making a ton of homemade “poptarts” for my kids’ breakfasts and making the dough is obviously the biggest headache. I’ll definitely try this. Question – has anyone tried it with whole wheat flour? Do you think I would need to make any adaptations?

    • Serena

      I wouldn’t attempt a pastry crust using whole wheat flour, however whole spelt flour works amazingly well as a substitute for all purpose flour in everything I have tried it in. I would consider trying that but whole wheat just will never turn out as tender in a pastry recipe.

  21. natalie @ wee eats

    i’ve never made a sour cream pie crust before, but i’m totally trying it now! i was just talking about how i’m “not into pies” because of all that hard work, but i am pretty sure i could handle this. ;)

  22. Pat

    You had me at “No Fail” !!!!!

  23. Espahan

    Oh my! I make a pretty good pie crust but I am always willing to try something new. This looks very do-able, and I have sour cream in my fridge right now.

  24. Leah

    I’ve managed to FAIL a “no Fail” reciple. Surprisingly – I’ve done more challenging recipes from this site – with better results. I don’t know where I went wrong. I froze the butter. Grated it on a box grater. As I was doing that – i threw in some flour to coat the butter. And then I weighed the butter to be 340 grams. I might have had too much flour – since I tossed the butter with flour?? Or too much flour because I measured by cup and not by weight? In the end it was too dry and I had to add water to get it to hold. I also seemed to have a lot of dough.

    • Elise

      Who said anything about freezing the butter? Don’t freeze the butter. The first step in this recipe is to take the cubed butter and put it in a warm spot in your kitchen. That’s to make it more malleable.

  25. Rodrigo

    Being tried in a Condensed milk/passion fruit pie. It’s coming along nicely. Many thanks!

  26. bonnie

    Made an apple pie with this recipe yesterday. Absolutely gorgeous crust– beautiful golden color, flaky & delicious! (Didn’t tell my family it had sour cream in it, of course!) Now I’m going to my recipe file to throw away all those others that have never worked well for me. Thanks, Elise!

  27. Lori

    I was so excited when I saw this a few days ago. I have been struggling with my crust recipe and just buying store bought crust. I made this recipe the night I saw it along with your rhubarb ginger galette. It was the best crust I have ever made and one of the best desserts I have ever made. I am incredibly grateful.

  28. Anna H.

    I’ve always avoided making pie crusts because they seemed like a) the easiest part of a pie to mess up and b) the most important part to get right. The name of this recipe lured me in and convinced me to give it a try, and–yep–nailed it. I used it to make a crust for an apple and sour cream custard tart and brought it to an event for work and everyone (including myself, my own worst critic) loved it. That was after I told everyone “I MIGHT bring something… we’ll see how it turns out…” Ha! It was lovely. Thanks, Elise.

    I’m making it again today to make savory meat and pumpkin pies.

  29. dweir

    I married into a “pie-loving” family and learned that flaky crust is a must. Try as I might, I never mastered it.

    What I love about this recipe is that it goes against all the “rules” that make success with a traditional crust so difficult.

    First — no need to keep the butter cold, making it much easier to work into the flour. Second — you can really work this dough! After I added the sour cream, it took some effort to work it into a ball. And then more effort to roll it out after it had chilled. Such roughness would have ruined a regular crust.

    Lastly — it’s OK to add more flour. I liberally dusted both the dough and the surface while rolling it out. The dough was so forgiving.

    And the aroma in the kitchen… heavenly!

    Thank you for sharing this recipe!

    p.s. I made a half recipe but had plenty of dough for a double-crust, 9″ cherry pie — complete with a nice thick edge. I began baking at 375 for 10 min on the middle rack, and then shifted to the bottom rack at 425 until done. The edge didn’t burn and the pie popped right out of the pan.

  30. CAH

    Wow, I have been using almost this same exact recipe for about a year now and it is so delicious, easy, and impressive.

    But strangely… The ingredients list is identical, but the process is much different. My recipe calls for pulsing the flour, salt, a bit of baking powder, and the butter in a food processor. Then you stir in the sour cream. Proportions are identical to this recipe, but replace the sugar with baking powder.

    Then the dough is pressed together, rolled out, and folded/rolled out a few times before being chilled for an hour before shaping/baking. The result is the flakiest almost-laminated type pastry dough I’ve ever eaten. It’s buttery and crisp but light as could be. It can also withstand the heft of a bunch of cooked fruit as a crostata crust. I tend to use this dough to make fruit hand-pies and they are a favorite of family and friends.

    I gave an apple hand pie made of this dough to an ex-pastry-chef-now-head-chef of a prestigious French restaurant here in Los Angeles and was shaking in my boots as he hesitantly took a bite. He commented “The filling is just okay, but how the hell did you make this crust?” He insisted on getting the recipe and possibly incorporating it into their kitchen.

    • cheryl

      CAH, would you possibly be able to post your recipe. I have a food processor and would like to give your recipe a try.

      • CAH // TheCarboholic

        If it’s okay with Elise!

        I’ve got a full tutorial and the recipe here:

        The ingredients are as follows:
        -2 cups all-purpose flour
        -1/2 teaspoon salt
        -1/2 teaspoon baking powder
        -1 cup (2 sticks) cold butter, cut into 1/2″ cubes
        -1/2 cup sour cream

        Just put the flour, salt, and b.p. into your food processor and pulse to mix. Add cut up butter, and pulse several times until butter is in pea-sized bits. Transfer to a bowl and stir in sour cream.

        Gather into a disc on a floured work surface. Roll dough out to an 8″ x 10″ rectangle. Fold into thirds like a letter, and roll out again. Repeat this folding two more times (to create the flaky layers).

        Wrap dough in plastic and chill for 30 minutes.

        Then proceed with whatever recipe you had in mind. I like this dough particularly for galettes and hand pies. As written above, it makes enough for 2 galettes (9-10″ in diameter) or 24 hand pies.

  31. Annie B

    After 40+ years of trying to find a reliable pie crust recipe that worked and didn’t make me crazy, this is it! I made the dough the night before, then today, added some lovely filling to the easily rolled-out dough and ended up with a fantastic quiche. This is now my official pie crust recipe. All the others are in the trash basket! Thank you thank you.

  32. natasha

    was wondering can this dough be used for butter tarts as well!??

  33. loisseau

    Thanks once again for a go-to recipe, Elise! I was loathe to give up my food processor making this dough. Perhaps this little trick will bring it back for you, and keep your hands cleaner. Place a piece of plastic wrap over the bowl, as you process the ingredients. The top will lock and keep the top and feeder tube clean. Use the wrap to cover the dough for the refrigerator.

  34. Jo Litke

    Would using frozen fruit make the pastry soggy. I have lots of frozen fruit in my freezer but usually end up making crumbles with it?

    • Elise

      Hi Jo, you mean making a pie with frozen fruit? I guess it would depend on the pie or the fruit. I usually defrost and drain frozen berries if I’m making a pie with them.

  35. Lauren

    Wow! I made this last weekend for a strawberry rhubarb pie and it was SO GOOD! Absolutely perfect and super easy! Everyone raved about it. Thanks for sharing such a great recipe!

  36. gwen oslund

    uh, anywhere mentioned the oven temp? Going to go with hot- 425 and then turn it down as needed

    • Elise

      Hello Gwen, usually when you make a pie crust, it’s for a pie, and how long you cook the pie and at what temperature depends on the pie recipe, not the crust recipe.

  37. Dasha

    Absolutely finger-licking good, rich, flaky, DELICIOUS! made an apple pie several times with it and never bought a frozen pie crust since then. You just cannot eat it after you’ve tried home-made! I am making spinach quiche with this crust right now.

  38. Rachel

    Does this crust taste tangy with the addition of sour cream?

  39. Candace

    OK, I have been using your “old fashioned apple pie” recipe for a couple of years now and while I didn’t have a food processor before I was excited this thanksgiving because I finally bought one and couldn’t wait to make the crust exactly as you stated before. Well low and behold I get online to get the recipe again because I thought I had lost mine and now I find this flaky crust. I’m torn because my husband loves the apple pie and crust I make using your recipe but this crust looks so delicious. I think I will give it a try.

    • Elise

      Hi Candace, the other pie crust recipe is still on the site here, but this sour cream pie crust is the one I use the most now. It ALWAYS gives the best results and it is the easiest to make!

  40. Tess

    Do you put the egg wash on before you put the filling in or after?

  41. Shelby Jayne

    Would this be okay to make with margarine? I was so excited to make this and swore I had butter but I guess not! And no way to the store at the moment.

    • Elise

      Hi Shelby, I haven’t made this crust with margarine so don’t know what to tell you. I’m guessing it would work. But that’s just a guess.

  42. Embarks

    Thanks for such a wonderful pie crust recipe! Brought apple pie to a whole new level! Instead of an egg wash I brushed the top with half and half and sprinkled with turbinado sugar with great result.

  43. Betty

    Elise, thank you for this recipe. I’ve only ever baked three pies;boysenberry, blackberry and now peach. And I used your other pie crust recipe. Tonight, I had a craving for peach pie and used your no fail pastry crust…..OMG!!!! It is so delicious and easy! I had to use frozen peaches (thawed) and the crust turned out perfect. Too bad recipe I used for the filling wasn’t that great (sigh). This will now be my go-to crust!

  44. Denay

    Do you double the salt, sugar etc for a 10-inch pie crust? Thank you.

  45. Margaret Johnson

    Going to try this tomorrow but cannot find the amount of sour cream for the 10 inch pie.

  46. Phanes

    I’m looking forward to trying this recipe. I have always made butter crust recipes, and no matter what I do, the crust always turns out not flaky at all, but just a “dirty” texture, like when you bite the browned edge of a crust, it falls apart and feels like dirt in your mouth… just not as crunchy.

  47. Ana

    My apple pie asks to be baked 35 minutes with aluminium foil. Than 10-20 minutes without.
    How can I incorporate this crust in the apple pie recipe?

    This recipe sounds great thou :)

  48. Brittany

    I was really disappointed with this recipe. I have a tried-and-true pie crust recipe using Crisco but I was looking for something different. I followed the instructions exactly, and when I went to pre-bake the crust at 375 for 10 mins, it completely deflated and sunk into the center of the pan. The bottom stayed mushy instead of getting flaky.

    With the extra crust trimmings, I made a small, flat tart, and the crust turned out flaky and delicious as promised. Where did I go wrong with the pie?

    • Elise

      Hi Brittany, to pre-bake a homemade crust it helps to 1) freeze the raw crust in the pie pan for 25 minutes first, and 2) line the inside of the pie crust with heavy duty foil, adding pie weights (we use pinto beans) so that the crust does not “deflate”. Otherwise, the crust will sink in.

  49. Savanah

    Perfect. Everything about it was perfect. Made a full recipe for apple pie, and a half recipe for quiche, and couldn’t get enough. Will make this over and over again.

  50. Joseph Strasser

    I’d like to try this recipe tomorrow but for a 11-inch pie (actually it’s a tart pan). Can you help me with the amounts? Thank you.

  51. Molly

    This was phenomenal!! I bake ALOT of pies. I’ve recently become pretty attached to the Cooks Illustrated vodka pie dough because it is consistently flakey and tasty. However, I had some extra sour cream on hand and recalled a delicious sour cream crust I had tried years ago. I didn’t have that recipe on hand so turned to google and found this. It could not have been easier and the result was an easy-to-roll dough that was super flaky with great taste.

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