No Fail, Sour Cream Pie Crust

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

The dough 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, 1/2 cup plus 2 Tbsp sour cream for a double crust, or 1 1/4 cups flour, 1 1/4 sticks (5 ounces) butter, 1/4 cup plus 1 Tbsp sour cream for a single crust.

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

Ingredients

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

Method

1 Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and put in a warm spot to take the chill off (don't soften the butter, just let it sit out for couple minutes when you take it out of the fridge).

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

no-fail-sour-cream-pastry-crust-method-1

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

no-fail-sour-cream-pastry-crust-method-2 no-fail-sour-cream-pastry-crust-method-3

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

no-fail-sour-cream-pastry-crust-method-4 no-fail-sour-cream-pastry-crust-method-5

5 Form dough into disks, refrigerate: Use your hands to gather the pastry dough together into a large ball. Use a knife to cut the ball in half. Form into two disks. As you work the dough into disks, it should end up smooth, having the consistency of Play-Doh. Don't worry about over-working this dough. Form the disks so that there are no cracks.

no-fail-sour-cream-pastry-crust-method-6 no-fail-sour-cream-pastry-crust-method-7

Sprinkle all over with a little flour. Wrap tightly with plastic wrap. Once you wrap the dough disk in plastic wrap, you can massage the dough and the edges with your warm hands to close any cracks. Chill in the refrigerator for an hour or 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 Remove dough from fridge, let sit for a few minutes, then roll out: After the dough has been sitting in the fridge for an hour, remove it and let it sit for 5-10 minutes at room temperature to become more malleable before rolling out.

If it still feels too stiff to roll out, hold your hands around the edges to soften.

To roll out, sprinkle a clean, flat surface with 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.

no-fail-sour-cream-pastry-crust-method-8

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.

Blind-baking this pie crust

This pie crust recipe is difficult to pre-bake. There is more fat in it than a regular crust, which can cause the sides to slump if you bake it without a filling. That said, I have successfully pre-baked this crust by freezing it for at least 30 minutes first, lining it with heavy foil, filling it all of the way with white granulated sugar, then baking it at 350°F for 50 minutes. (See our instructions for blind baking a pie crust.)

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.

Comments

  • Syndi

    Love this recipe. So easy . Taste amazing ❤❤❤. Definitely making this my all time favorite..

    xxxxxyyyyy

  • Baking Mom

    Perfect! Absolutely perfect.

    xxxxxyyyyy

  • Janice

    This pie crust was a huge disappointment. Between all the chilling and softening and freezing (I needed a prebaked shell) and then baking, I spent 3 hours making a pie crust that tasted not one bit better than the ones I make with Crisco in 30 minutes. Not a good choice for those of us who don’t enjoy spending the entire day preparing one item.

    xxxxxyyyyy

  • Mellany

    Ok.. so, I’m a baker. I literally own and run a bakery. The ONE thing iv never been able to make exactly how id like is pie dough. Until this recipe. I made a double batch, made 2 huckleberry pies, for a customer, and froze the remaining (roughly) 1/4. I didn’t get to eat any myself, but they RAVED about it! 2 weeks later I pulled the remainder out & baked mini huckleberry Apple pies for my boys & myself. Holy smokes. It’s PERFECTION!!! No joke, hands down, the BEST (and easy, might I add..) pie crust iv ever eaten. THANK YOU PIE GODS!! Thaaaank you! Game changer!

    xxxxxyyyyy

  • Mellyn

    This was SO easy and delicious, I was thrilled!
    I usually buy pie dough, but never again!

    xxxxxyyyyy

  • Lauren

    Just made it AGAIN…and as always, literally the best pie crust I have ever had. Paired it with a sour cream rhubarb filling and it was perfect. Thank you, I will always be coming back for this recipe!

    xxxxxyyyyy

  • Kathy

    QUESTION: Has anyone tried making a “No-Roll” version of this crust, i.e., just pressing it into a pie pan with your fingers? (This recipe sounds great, but with a small kitchen, I’m hoping to avoid sprinkling flour on the countertop.)

    • Elise Bauer

      Hi Kathy, I haven’t tried making a “no-roll” version of this crust yet, but if you do, please let us know how it turns out for you!

  • Marlene

    So I tried this recipe today. I think I followed directions, but found this really difficult to roll out. It kept falling apart. I pieced the bottom together, then just made a crumb top (it was apple pie).
    Once baked, it tasted fine. Even good! Still, I found the dough too difficult to work with.

    • Carrie Havranek

      Marlene, I’m sorry to hear that about your pie crust. Pie dough is really forgiving; you can typically patch it back together without much difficulty. I often do this right in the pan. I’m wondering if there was too much flour? Did you try adding a couple of tablespoons of cold water, maybe? I’m glad you were able to make something out of it, though, and that you thought it tasted good.

  • Fran

    I used your awesome recipe for homemade chicken pot pies. Fantastic !

    xxxxxyyyyy

  • Jodi

    Easiest pie crust I have ever made love this recipe thank you for sharing

    xxxxxyyyyy

  • Debbie

    Fantastic and so easy!!! Thank you!

    xxxxxyyyyy

  • Donna

    Is it necessary to blind bake this pie crust when making traditional Apple pie? Thank you

  • B Stone

    The best and easiest ever!! Thank you so much! A question. Why do you freeze the crust for 30 minutes before baking? Shrinkage? Is this necessary? Freezing a top crust becomes problematic. Lol

    xxxxxyyyyy

    • Elise Bauer

      Hi B, I’m so glad you like the pie crust! I only freeze the crust for 30 minutes when I’m going to be pre-baking the crust, which I would only do with a bottom crust for a quiche or tart that required a pre-cooked pie shell, not a pie that has a top and bottom crust. You freeze the crust before blind-baking to help keep the pie from slumping too much when pre-baked.

      • Skc2013

        Hi – your comment above said that you freeze the crust for 30 minutes but not for a pie that has a top and bottom crust? In the instructions above you said to freeze for 30 minutes then put rice in it. Can you please clarify? The instructions are not for pies – (apple pie?)

  • B. Stone

    The winner!! I have tried a couple of different pie crust recipes that turned out edible, but not really good. This one is soooo much easier and tastes great! Buttery, flaky, really is no fail. Thank you, thank you, thank you!!

    xxxxxyyyyy

  • Kelly

    Fantastic recipe!!
    How long will crust store in refrigerator before needing to be stored in freezer if not using?

    xxxxxyyyyy

    • Elise Bauer

      Hi Kelly, you can store this in the fridge for 2 days before using. If you plan to freeze, I would only store it in the fridge for 1 day before freezing.

  • Ann

    I am taking time on Christmas Eve to THANK YOU for introducing me to this amazing pie crust! I made my first double crust pie this morning. Oh. My. Goodness. This is the most beautiful cherry pie (with egg-washed top, too) I have ever made. The filling always tasted great, but those refrigerated crusts just didn’t work. My family will be thrilled because they loved the flaky, delicious pecan pie (also your recipe) and pumpkin pies I made at Thanksgiving. Again, THANK YOU, and Merry Christmas!

    xxxxxyyyyy

  • Beau

    Does the crust work well for cream pies? Pre-Baking the crust is usually required. Can pie weights or beans be used or is the sugar method the best option?

    Thanks

    • Elise Bauer

      Hi Beau, I’ve used this pie crust for pretty much every pie other than maybe a hand pie which needs more structure. For pre-baking though it can be a little problematic. I used to pre-bake this crust with mixed results when I used dry beans as pie weights. Since shifting to sugar, and filling the crust to the rim, pre-baking has worked fine with this crust. So I do recommend the sugar. You can re-use the sugar for baking recipes, by the way. Baking it just very lightly caramelizes some of it.

  • Agee

    Fabulous. Your recipe is empowering. I have made this pie crust three times now- one 2 crust chicken and mushroom (no soggy bottom!), one 2 crust apple, and one 1 crust breakfast quiche. It has not failed me one bit. Pie is what my neighbors are getting for Christmas.

    xxxxxyyyyy

  • Hajjar

    This is an awesome pie crust.
    I have few questions.
    1. How long can I store the dough ball in freezer till I wanted to use it?
    2. Before refrigerate it, the pie crust are crispy and flaky, except the bottom (soggy). But after refrigerated it overnight night, the crust become not crisp, chewy and stale.
    Did I do anything wrong there? And how do I fix these 2 problem of my pie? :)
    3. Read the comment, some said brush the bottom with egg white. How actually to do this? Can I use full egg instead just egg white?

    Btw, do you know why is my pumpkin filling bloated like a mountain during baking in the oven? And I don’t think my crust is done that time.
    Was using 6” pan and 400 degree oven

    Thanks

    xxxxxyyyyy

    • Elise Bauer

      Hi Hajjar,
      1) you can store the dough disk, wrapped first in plastic and then in aluminum foil, in the freezer for about a month.
      2) Regarding your cooked pie crust, yes, if you refrigerate it after you bake it, it will no longer be crisp. You might try reheating your pie in the oven, but the crust will never be the same.
      3) It’s easy to separate eggs, see our How to Separate Eggs tutorial. Use a pastry brush to coat the inside of the pie crust with a very thin layer of egg white.
      4) Pumpkin pie filling has eggs in it which expand and puff up while baking. They deflate after they cool down, so this is normal.
      5) I typically do not pre-bake my pie crusts when making a pumpkin pie, but if your crust isn’t getting done enough for you, you might want to give that a try. See our instructions on How to Blind Bake a Pie Crust.

  • Lisa

    This pie crust was absolutely delicious, flaky, and easy to make. It was my first time making a homemade pie (used your pecan pie recipe for the first time as well) and it was a hit!!! It’s still making my mouth water thinking about it … I’ll definitely continue using both. Thanks so much for sharing with us :)

    xxxxxyyyyy

  • Sheryl

    Wow, this pie crust was super easy. But even better, it was flaky, delicious, and I had multiple requests for the recipe. In the past, I only used the cookie crumb crusts because regular pie crusts I made ended up tough. This was the absolute easiest recipe and now it’s my go to for savory and sweet pie crusts!

    xxxxxyyyyy

  • Beverly

    My mother, in her day, made a fantastic pie crust using shortening. Wanting to move to something a little more traditional, I’ve been hunting for YEARS for a simple, exceptional pie crust recipe, especially one that doesn’t require a food processor. Search is over, this is it. It was so ridiculously easy to throw together, rolled out like a charm, and baked to a perfect golden brown. I no longer fear the pie!

    xxxxxyyyyy

  • Denise

    Finally! A pie crust I didn’t screw up. Used for blueberry pie and apple hand pies. Ran out of dough and purchased some from store for remaining filling…no one ate those. So yay!
    My only question is can this be frozen?

    xxxxxyyyyy

    • Emma Christensen

      Hi, Denise! Yes, this crust can be frozen. You can either freeze the disks of dough or you can roll it out and freeze it in a pie pan (this is good if you’re using a disposable pie pan because then it doesn’t tie up your favorite pie pan!) Enjoy!

  • Kim

    I used this recipe for apple and pumpkin pies to bring to thanksgiving. Everyone commented on how great the crust was (that is not usually something commented on). Crust stayed tender and flaky. Thanks for a great recipe!

    xxxxxyyyyy

  • Tara

    Can you leave a baked apple pie with sour cream crust out over night or does it need to be refrigerated till ready to serve?

  • Tom Sheppard

    Not sure if I did something wrong but the crust collapsed around the edges of two custard pies I baked. I followed the recipe exactly. It seemed to me the dough was very wet after adding the sour cream. Perhaps you could include weight measurements in case the density of the flour used varies?

    xxxxxyyyyy

    • Elise Bauer

      Hi Tom, I’m sorry you didn’t have a good experience with the pie crust. Actually I do include weights for the flour. Don’t know what happened with your pies. If you are baking a custard pie (like a pumpkin pie) which is single crust, what I do with this dough is make sure that the crust is frozen before I bake it. The crust has quite a bit more fat than a standard all butter pie crust because of the addition of sour cream. So, it isn’t as sturdy. I also flute the edges up tall along the sides of the pie pan, that way they can fall a bit.

  • Kelly

    I followed the recipe but there is butter coming out of the crust (leaked to bottom of oven) and I see the butter bubbling on the sides of the pie dish … is this normal? Did I add too much butter? I did 2 cup flour with 2 sticks butter ( 1 cup) … Thanks!

    • Elise Bauer

      Hi Kelly, it is a very buttery crust, what you are seeing is normal. I usually bake a pie on top of a sheet pan to catch any drippings from the pie, filling or crust.

  • Mars

    Trying to make mini tarlet pumkin pies, about how many might this recipe make?
    and would you recommed wraping small discs vs one big disk to chill?
    thank you soo much, this is my go-to recipe website, the one I always check first!

    • Elise Bauer

      Hi Mars, it all depends on the size of your mini tartlet pans, right? Even then it would be hard for me to gauge. If I were you, I would make an estimate, and error on the generous side. That way if you have leftover dough, you can freeze it to use later. I would recommend making and wrapping as many small discs as you need.

  • Marie

    What will happen if there are cracks in this pie dough when I take it out of the fridge? There didn’t seem to b any but a couple tiny ones

    • Elise Bauer

      Hi Marie, no problem! Let the dough sit out for 10 minutes (or 5 if this is summer and the room is warm). Then use your warm hands to close the cracks in the dough before rolling out. You might find more cracks developing along the edges as you roll out the dough. Just pinch them close as you go.

  • Tammy

    I’ve used this recipe several times. It tastes good, but I alsways have to add 2-4 T extra sour cream or ice water, as the pastry is too dry to come together. I weigh my ingredients and actually use a bit less flour (125 g equals 1 c.) Curious if yours is ever too dry. I live in the Midwest where we tend to have high humidity so not sure why mine is dry.

    • Emma Christensen

      Hi, Tammy! I actually just made this crust for the first time and had a similar problem. I checked with Elise and I think the trick is that you really need to mold the dough together in your hands. If you watch the video, you’ll see that Elise really works the dough, almost like play-dough. As she told me, “This dough is basically impossible to overwork!” In the version I made, it was too crumbly at first, but once I worked it a little more, it held together just fine. Hope that helps!

    • Elise Bauer

      Hi Tammy, it helps to really work the butter well into the flour in the first step with your warm hands. Unlike an all butter crust recipe, this one with sour cream doesn’t need chilled butter. In fact, it’s easier if the butter is closer to room temp (assuming your room temp is about 70°F). I find that if I work the butter into the flour until the flour starts to clump up, that helps.

      Second, as Emma mentions, once I’ve worked in the sour cream, I form the disks with my hands and really work the dough until it is smooth. This is another way that this dough differs from a standard all butter crust.

      Finally, when I roll it out, I let it sit out for 10 minutes (in winter, 5 in summer). As I slowly roll it out, at first it’s a bit stiff, but as I roll it, it becomes easier. I pinch together any cracks on the edges as they develop while I’m rolling out the dough.

  • Daria Litvin

    I WAS a failure at pie crust until I encountered this recipe. I said to myself “OK, let’s see if I mess this one up so I claim what a misnomer of a recipe title”. Nope – it did not fail and in fact came out beautiful and delicious. Hooray for this recipe – there is hope in this world now that I do not have to rely on corporate America to bake my pies for me!

  • Krystal

    I made my very first pie using this pie crust. My cherry pie was a big hit! The crust was so light, buttery and flaky. The pie was devoured within minutes, and everyone was highly impressed. I do have a question though. I want to make a 10 inch pie with a top and bottom crust. I’m confused on the measurements for that one. I don’t know how much salt and sugar to use? Will you please specify so that I can start working on it? Thank you so much for sharing this recipe. It will be my go to pie crust recipe.

    xxxxxyyyyy

  • Adele

    What temperature to bake …apple is with 2 crust

  • Sher

    Hello! I may have put too much butter on mine. I made a single crust and it’s now chilling in the fridge. Instead of 1 1/4 sticks, I used 1 1/2 cup (was looking at measurement on the wrap and thought 1/4 meant 1/4 stick). Does 1 1/4 means 8 tbs + 2 tbs? Hope my crust will still turn out good.

    • Elise Bauer

      Hi Sher, your dough has more than twice as much butter than it needs. It won’t work and when you bake it, it will collapse to a buttery mess.

  • Stacey

    I’m making an applie pie with this crust on the bottom and top. The filling is not prebaked- do I need to pre bake the crust at all??

  • Barbara stevenson

    Hi
    Can you make this pie crust with gluten free four?

    • JP

      I have made this with gluten free flour. It’s harder to manage because the dough doesn’t really bind like regular flour but it came out really nice in the end. I made a cherry pie.

      xxxxxyyyyy

    • Elise Bauer

      Hi Barbara, I haven’t tried making this crust with gluten-free flour, but if you do, please let us know how it turns out for you. In my experience, if you need to make a gluten-free crust, you should follow a recipe specifically designed for gluten-free flours. This one by Kate McDermott of Art of the Pie is quite good: https://artofthepie.com/best-gluten-free-pie-dough/

  • Elizabeth

    I made it last week and it was perfect for my apple pie. I am making it again today. A winner! Thank you for this very tender and delicious recipe!

    xxxxxyyyyy

  • Delores

    What size food processor will work for these recipes? I don’t have one, but I’ll be purchasing one and I don’t have a big kitchen with a lot of space for storage. So the smaller the better.

    • Elise Bauer

      Hello Delores, there is no food processor required for this sour cream pie crust recipe. For our all-butter crust recipe, I use a standard 7-cup Cuisinart.

    • Dorothy

      No food processor needed. It came out perfect for me the first time!

  • Patrice

    This sounds great and I plan to use it this Thanksgiving. I usually make my apple pies a week ahead of time and freeze them uncooked, then bake them frozen the night before T-Day. Will that work for this recipe?
    thanks!

  • Helene

    Perfect recipe! Big hit every time and super easy to make. Thank you Elise for sharing this recipe!

    xxxxxyyyyy

  • Arleen

    Came out PERFECT! Easiest recipe ever!

    xxxxxyyyyy

  • Kim

    I did make it. It was so easy to roll out this pie crust!
    I wanted to double check with you: when making a singlecrust pie like pumpkin. Should I put the crust in the freezer for an half hour before filling and baking it?This pie crust is delicious!

  • Ben

    Good lord was this good. Super easy – I didn’t over-mix it and it turned out great. I’m in france where “sour cream” is hard to come by, but I replaced it with a really serious fancy cream instead, and it turned out super light and delicious. Used it for a pumpkin pie I also found on this site. I’m going to be very fat now.

    xxxxxyyyyy

  • Vivien

    This is the best pie crust I’ve ever made. However I would not recommend mixing with hands when there is a perfectly good pastry tool in the drawer.

  • Jamie C.

    This was amazing! I have worked for years to successfully make a super flaky crust and I always manage to make it tough. Wow! This was amazing. I thought I had messed this up as well but it came out so perfect! I’m never making another crust recipe again! How have I never heard of the sour cream trick before?!?

    xxxxxyyyyy

    • Elise Bauer

      I’m so glad you like it Jamie! It really is my favorite pie crust. So flaky and tender and full of flavor. And so easy to make!

  • Margie

    I live in Spain and I can’t find sour cream here- is it possible to use plain greek yogurt instead?

  • John

    If using a precooked filling such as apple when do I add the filling? This will be my first pie…

    • Emma Christensen

      Hi, John! If the filling needs to be cooked again after filling the pie (read the instructions on the jar), then fill the pie after rolling it out and forming it into the pan. If your filling does not need to be baked, then you’ll need to blind-bake the crust first and then add the filling. This particular pie crust is a little tricky to blind bake, so read Elise’s instructions at the end of the recipe very carefully. Good luck!

  • Melissa

    I am used to be afraid of making pies until I tried this crust. It is so easy and comes out great every time. I have substituted butter flavored Crisco at times and it is still great

    xxxxxyyyyy

  • [email protected]

    Love this pie crust. It was flaky and yummy. Easy to mix and roll out. I have tried so many recipes for pie and this is #1 so far. I made it for a quiche. Will do an apple pie next. Yeah!!

    xxxxxyyyyy

  • Lorna

    After years of making many pies, I thought I had the best crust recipe. This sour cream pie crust left that recipe in the dust! Flaky and delicious from the very first time and oh so easy!! This is now my perfect pie crust recipe.

    xxxxxyyyyy

  • Elizabeth

    I don’t ever leave comments or reviews, but I needed to say this. This is, hands-down, the best pie crust recipe I’ve ever used! Thanks so much for sharing!

    xxxxxyyyyy

  • T

    Are your butter sticks 4 ounces or 8 ounces? I don’t understand the measurement conversion. I’ll default to the sticks, instead of the ounces, since it seems similar to other recipe ratios.

  • Bebe

    I just started cooking at the age of 33. Very easy recipe to follow. The crust is very flaky and so delicious. People are just shocked there was no shortening or in need or a pastry cutter. This will be my go to pie crust from now on.

    xxxxxyyyyy

  • L.H

    The BEST pie crust recipe. So flaky yet tender. Hands down, my go to for when making pies

    xxxxxyyyyy

  • Texas lil

    Couldn’t make a lattice design with this crust, however I still placed first place in the county fair! Great recipe . Made a Ruston Red Peach pie with double crust.

    xxxxxyyyyy

  • Tracy

    Worked like a charm!

    xxxxxyyyyy

  • Adrian

    This is the absolute hands down best pie crust ever. The flavor and flakiness is amazing! It’s easy! It has never failed and I’ve made it dozens and dozens of times (committed to memory at this point!). The best! Thank you!

    xxxxxyyyyy

  • andreamaceri

    By far the greatest pie crust I have had! I used Kerry grass fed butter, I was in a hurry and didn’t chill it for very long so it was a bit hard to get off the counter and into the pan… never going to any other crust, delicious and flaky

    xxxxxyyyyy

  • Connie

    Confusion! The recipe calls for 1/2 c sour cream but in the video she uses 1/4c..

    What to do, what to do!!

    • Elise Bauer

      Hi Connie, sorry about the confusion! The current video is for a single crust, not a double crust. The recipe is for a double crust. We will be updating the video soon, but until then, follow the recipe for one or the other.

  • Michelle

    No Fail is a very appropriate moniker. My husband and I still salivate over the memory of the first pot pie I made with this crust!

    xxxxxyyyyy

  • Sammy

    Newbie pie maker here! Just picked tons of berries and making pies this weekend. Wondering if it will work to make, bake and freeze pies with this crust? An internet search says some crusts hold up better in the freezer than others. Any advice? Thanks!

    • Elise Bauer

      Good question Sammy! I don’t really know. I’ve frozen the dough, and then defrosted and rolled out and cooked. But I haven’t frozen a baked pie.

  • Glenda J

    Best and easiest pie crust recipe ever! My husband loves this crust,and he is very picky where pie crust is concerned. Made a Buttermilk pie. It was perfection! Thank you so much for sharing!

    xxxxxyyyyy

  • Karen

    Hi Elise, I just made your crust and it is in fridge right n ow….I just realized I forgot the sugar. ha…what do you suggest? I am making a strawberry rhubarb pie.

    • Elise Bauer

      Hi Karen, I think you’ll be okay! Salt is a more problematic ingredient than sugar (once I messed up, doubled the salt, used salted butter by accident, and the crust was way too salty.) I would just sprinkle the top crust with some sugar before you put the pie in the oven.

  • Susan smith

    Made a strawberry rhubarb pie with this recipe love it it’s flakey and flavorful. Easy to make. I was a die hard shortening pie crust maker for years and decided to do something different it’s a bit thanks for sharing it.

    xxxxxyyyyy

  • Barbara

    The crust recipe looks good. However, I have a problem with 2 of my sons who won’t eat sugar or any sugar substitute (honey, syrup, stevia, fruit juice, etc.) but will eat whole fruit. This is not a calorie issue, (butter, nuts are fine).
    Any ideas of what to fill this crust with so that it looks like dessert?
    Thanks for any suggestions.

  • Mary

    I used it for a strawberry rhubarb pie. My husband said, “This crust!”
    He called it a home run. I look forward to making it again and again. Thank you so much for sharing it.

    xxxxxyyyyy

  • Smerk

    How long to bake? And at what temp? Reading this recipe, I noticed instructions at the end veered toward a pre bake crust.

    Thank you for sharing

    • Emma Christensen

      Hi, Smerk! Emma here, managing editor. Most pie recipes will have the baking time and temperature. You can use this pie crust with any pie recipe you like. Enjoy!

  • Nyssa Mehana

    This crust is INCREDIBLY crispy and flaky, has fantastic flavor, and requires little effort to get it right. I made it for the first time last night for a double crust pie, and this crust stole the show. I was in a rush and didn’t let it sit in the fridge for more than 10 minutes before rolling it out, and while soft, it STILL worked beautifully. I made a tart rhubarb pie with it, and it was an absolute hit!

    xxxxxyyyyy

    • Elise Bauer

      I’m so glad you like it Nyssa! Yes, it is really easy isn’t it? And produces the most wonderful flaky crust.

  • Shiona Watts

    Best,easiest pastry ever! I’m new to pastry and have tried several. I always struggle and results are hit or miss. Not this one! It all came together beautifully! I was so chuffed! Lol
    I haven’t actually baked it yet but I’m super encouraged. If the first recipe I’d used was this easy, I wouldn’t be so apprehensive about pastry. Thanks so much!!!

    xxxxxyyyyy

    • Elise Bauer

      Hi Shiona, I’m so glad you liked how it all came together. Easy, right? Come back and let us know how it bakes up for you too. :-)

  • Kate

    Why does it take 50 minutes to bake this? Mine is in the oven now, but I’m concerned that that is too long, and it’s not a clear baking dish, so therefore I can’t see it.

  • Hilary

    Thanks. This pie crust was no fail. Worked first time. Easy to roll and tasty. Thanks again :)

    xxxxxyyyyy

  • Cyanne

    Thank u so much I’ve never been to a website that gives me more forms of measurement and the it’s so easy. Thank u so much.

  • Cindy

    I have made this crust for chicken pot pie. It’s tremendous and so easy to work with. Thanks for posting. I’m making the pie for tonight since I have left over chicken from last night. Does anyone care, sorry, just get finger happy. Hope everyone tries this recipe. It will change your life!!! Haha. Have a great day.

    xxxxxyyyyy

  • Sue Bales

    I made this pot pie tonight, with this pie crust. It turned out great! My husband ate most of it, before I snapped the picture. I had to substitute a few things, as I was short on butter, and didn’t have sour cream. I used 1/4 cup butter, 1/2 cup coconut oil & 1/2 cup philly cream cheese. I had to add some drops of water, for moisture. It taste great!!

  • Beth L

    I’ve always been intimidated to make pie crusts, but when I found this recipe I thought, “I can do this!” It was easy, and came out delicious!

    xxxxxyyyyy

  • Ginny

    Hi, I plan to use this crust to make ‘hand pies’. Do you know if I can re-roll the scraps or will that make the crust tough?

    • Elise Bauer

      Hi Ginny, I’ve re-rolled the scraps on this pie dough multiple times without any issue.

  • Cindy B.

    I have NEVER been able to make a decent pie crust, but this one turned out awesome! I will be using this one from now on…

    xxxxxyyyyy

  • Crystal Hall

    Hi, this crust is great, but i have a question that I didn’t visit see on the comment thread. I froze the extra crust and I want to make a buttermilk pie, and I wanted on prebake the pie crust according to your newly edited prebaking instructions. I made a pumpkin pie without prebaking and the bottom crust was soggy. Would the new prebaking instructions this still work with previously frozen crust?

  • Lindsay

    This is one of the best pie crusts I’ve made. I’ve used it many times and it turns out perfect every time. I also love how easy the dough is to work with, it rolls out beautifuly.

  • Maryann

    I’ve used this crust twice now and really like it. I had it shrink a bit both times though, is that normal or did I do something wrong?
    Thanks for all the great recipes on this site!

  • Crystal Hall

    I didn’t prebake this crust and I followed your pumpkin pie recipe for this, but the crust on the bottom was mushy. Should I have left it in the oven longer? I did follow the cooking time, and the filling was very brown, so I took it out. Would keeping it in longer have baked the bottom crust better?

    I liked the crust but I am thinking for a Pumpkin pie, you need the crust prebaked. Next time I think I will prebake this with a lot of weights. This is a great crust recipe but it was soggy on the bottom when I made the pumpkin pie recipe on this site :/.

    • Elise Bauer

      Hi Crystal, sometimes it helps to preheat the oven with a baking sheet in it, then place the pie dish on top of the hot baking sheet. That will help more heat transfer to the bottom of the pan. I haven’t had an issue with the bottom of the crust being mushy, so perhaps baking the pie longer? I have successfully pre-baked this crust (will update the instructions soon) by freezing the crust for 30 minutes, lining it with foil, filling with sugar, and baking at 350°F for 50 minutes.

      • Crystal Hall

        Oh yes I did put the glass pie pan on a cookie sheet while it was preheating (not the whole preheating time but at least while I was rolling out the crust which took a good ten minutes or more maybe).

        Sure that would be great to learn how to prebake this crust because I loved how it turned out but I was surprised by the mushy bottom crust. Next time I will heat up the cookie pan longer from the beginning and also keep it in the oven longer as well. Thanks for your prompt reply!

        Otherwise the crust on the sides were great and I had leftover filling from your recipe so I made five more mini pumpkin pies in a muffin pan, and the crusts in those mini pies were wonderful.

      • JD Hawks

        Mine’s in oven right now. I did freeze for 30 minutes. When “freezing the crust for 30 minutes, lining it with foil, filling with sugar, and baking,” Why sugar and what do you do with the sugar after? Giving thanks in SE Asia.

        • Elise Bauer

          Hi JD, google “Bravetart prebaking pie crust” for a more detailed answer on the sugar. Basically sugar works better than other pie weights to more evenly create pressure on the inside of the crust. The sugar lightly caramelizes and is great to use in baking.

    • Teresa

      I have read that for any custard pie like pumpkin you MUST pre bake or blind bake the crust or it gets soggy.

      • Christine Wright

        No you don’t have to blind bake your crust. What you do to avoid a soggy crust with custards is to brush your crust with beaten egg white and freeze for 30 minutes or so before filling… it will solve all problems provided your oven is properly preheated.

  • Amy Kulik

    Can you explain why the butter is incorporated with your hands? I thought the way to get a flaky crust was to keep the butter (or shortening) as cold as possible, and not make the chunks too fine, which is why recipes usually call for ice water. I would think I would want to use a pastry cutter here to enable it to be as flaky as possible.

    • Elise Bauer

      Hi Amy, because this recipe uses sour cream instead of water, it works differently than a standard butter only crust. With a butter only crust, yes, you do want to keep the butter as cold as possible. With this crust, you want to coat all of the flour with a little butter fat and the easiest way to do that is with your hands. You don’t want to work with room temp butter, but if you are making this crust during the cold weather, and not summer, then you want to take the chill off the butter for a few minutes before working it in with your hands.

      • Sue

        Could you pulse it in your
        Food processor to incorporate the butter and also the sour cream instead of using your hands?

        • Elise Bauer

          Hi Sue, sure! I think if you read through the comments you’ll find that people have done just that. I like using my hands because it’s easy and I love the feeling of working with my hands. Also I don’t have to then clean a food processor.

  • Sam

    Hi, I have a 10 inch pie plate, so will be using the recipe for a single crust (1 1/4 c flour and 1 1/4 stick butter, etc.) How much salt and sugar should I use for the 10 inch crust recipe?

    • Elise Bauer

      Hi Sam, you can use the same amounts shown as for a 9 inch crust.

  • Camille

    I am making my very first pumpkin pie. When using this crust, do you have to bake the crust first? If so, what temp and how long? Thanks!

  • Marie

    I have tried many different pie crust recipes. Hands down this is the BEST!!!! I get raves every time I make it.

  • Martha

    I would like to make this crust ahead of time, about a week before using. Should I store it in the fridge or freezer? If it needs to be frozen, what’s the best way to thaw it? Thank you

    • Emma Christensen

      Hi, Martha! Emma, managing editor for Simply Recipes, here! Prepare the dough up through Step 5, then freeze. Thaw overnight in the fridge, then roll the crust and bake. (Alternatively, you could roll out the crust, fit it into the pie pan, and then freeze it right in the pie pan. If you do this, thaw in the fridge overnight before filling and baking.)

  • Janelle Plummer

    Since you cannot prebake will this crust work with pumpkin and pecan pie and not have a soggy bottom?

  • Christine

    Hello! Thanks for the recipe! May I know if I use self-raising flour instead? I only have that at hand. >.<

    • Emma Christensen

      Hi, Christine! Emma, managing editor for Simply Recipes, here! Unfortunately, I don’t think self-rising flour will work very well for this recipe. It has baking soda or baking powder added, which will make the crust puff up in the oven.

      • Sari

        I have used this recipe multiple times and I love it. I always add a bit baking powder to it and it does not rise too much but makes the crust flakier. In our country the sour cream is too thin and low fat, so I have used Greek or Turkish yoghurt.

  • Jane Pate

    The video says to freeze the crust before filling and baking, the written directions do not say to freeze. It is necessary to freeze first? I have glass pie plates and am concerned about breakage going from freezer to oven.

    • Elise Bauer

      Hi Jane, the video is for a single crust, and if you make it ahead you’ll want to freeze it. The recipe directions are for a double crust pie, as if you are going to just make it, not make a crust to make ahead.

      Also, most pie dishes that are clear are made of Pyrex, which is tempered glass, which can take the temperature differential.

  • Alexandra Fisher

    Would this recipe work with lard instead of the butter?

    • Elise Bauer

      Hi Alexandra, I haven’t tried it with lard but if you do, please let us know how it turns out for you!

  • Brenda

    Great easy pastry recipe for sweet & savory pies & tarts. My mom made a wonderful strudel recipe the pastry also used sour cream.

  • Daren

    Could you make a chicken pot pie with this or would it only be good for desserts?

    • Elise Bauer

      Hi Daren, just omit the sugar in the dough and you’ll be fine for making a chicken pot pie!

  • Ann Vandielen

    I really like substituting full fat greek yogurt for sour cream….wonder how that would work here.

    • Melissa Kirkman

      Wondering the same thing!

  • Hosanna Fortmeyer

    Elise, Simply Recipes is my go-to recipe site! Thanks for another recipe that will become my staple when I need a crust. I didn’t have sour cream when I made this, but used full-fat Greek yogurt and I imagine it turned out very similar to one with sour cream! It was so good!! Thanks again!

    • Melissa Kirkman

      Oh great, thank you for the imput!

  • Ana

    What is the dessert in the picture of this recipe? I want to make that!

  • Gloria

    I used this crust recipe for making the tomato galette also featured in this site. It was everything promised in the recipe and then some!

  • Laura B Courson

    Since your recipe is for a single crust pie, I can’t think of a one-crust pie that doesn’t have to be precooked. What pies would you bake in a single crust pie where you don’t precook the shell?

  • Pam Poynter

    I just found this pie crust recipe as it appeared in Southern Living and it was really good! It was included in a recipe for Tomato Pie, which was also really good this time of year.

  • Virginia Higgins

    Can Gluten Free flour be substituted for the regular flour? I have Celiac Disease and would love to make this crust.

  • Al

    This looks great. I’m assuming that it would be suitable for quiche also ?

    • Elise Bauer

      Hi Al, as long as you don’t pre-bake the crust, it should work. It is a flaky pastry crust though, and I think quiche might be happier with a slightly sturdier crust. That said, try it with quiche and see if you like it!

  • Paige Flamm

    Totally making this the next time we do a pie! I’m convinced everything taste better with sour cream!

  • Annette

    Is one Cup of AP flour 120 g making the 2 cups of flour 240 g not 260 g? I use KAF ingredient chart fo accuracy.

    • Elise Bauer

      Hi Annette, I measured out the flour using my kitchen scale. The good news is that there is a little wiggle room, helpful since people who measure by volume and not by weight use different methods to fill a cup measure.

  • kenny

    You can pre-bake this crust using a pie pan by spraying it with a cooking spray. You need an insert aluminum pie pan that will fit snugly into the pie crust. Another option is to use parchment paper, rather than cooking spray and the pie plate insert.

  • Vicki Tunell

    We made a lattice cherry pie with this and it turned out fabulously, so easy to make. We used the food processor to mix in the butter but followed the instructions for the rest. Thanks for the great, no fail recipe!

  • Andy

    Hi Elise,

    This sounds so simple to make and I miss my apple pie. Living in Thailand and buy their apple pies isn’t the same as back home in the UK. So I’m hoping from your description on how to make the perfect crust with sour cream works. However, how much sour cream is needed or is it the same amount as the water recipe? Finding the ingredients here is like looking for a needle in a haystack too. Anyway great help from your description and I hope my pie will be better than any other pie in Thailand! :)

    • Elise Bauer

      Hello Andy, the amounts of sour cream you need is in the ingredient list in this recipe.

  • rose davis

    this recipe is good so far, I’m ready to fill and don’t know temp to bake at or for how long, o I grease pie plate

    • Elise Bauer

      Hi Rose, this is a recipe for just the dough/crust. Most homemade pie recipe require a crust. Often people buy frozen pie crusts when they want to make a pie. You can use this crust instead. I wouldn’t use this pie dough for any pie recipe that requires pre-baking the crust though. You can use it for a standard berry pie, apple pie, or peach pie. See our Blueberry Pie recipe for instructions on how to make a blueberry pie with this crust: http://www.simplyrecipes.com/recipes/blueberry_pie/

  • Clover

    I am going to make hand pies (apple) do you think this pie crust will hold up or should I use a more classic pie crust? Thank you

    • Elise Bauer

      Hi Clover, this is more of a flaky crust than a sturdy crust. I would go with a more classic crust for hand pies.

      • Clover

        Thank you, for responding. I had went ahead and made the hand pies and they came out perfect. This crust is the BEST I have ever made and will continue to make it for all my pies. Thanks for sharing!!

        • Steph

          Hi there! So it worked well for the fried pies? B-)

          • Jenna

            howdy Steph – just putting in my 2 cents: where I come from (CA), “hand pie” is synonymous with turnover, except they’re bigger. So, usually not fried. HTH.

  • Janet Bueller

    HI Elise,
    I’m a great cake baker, but when it comes to pies…I have a hard time with crusts shy away from pie making. Would this pie crust be good for a rhubarb & strawberry mix? which is very liquidy If so, I’d really like to experiment.
    Thank you,
    Janet

  • Katie

    The only pie crust recipe I will use now as so many other recipes just don’t turn out when using water. It’s amazing and is definitely a no fail recipe!

  • Theresa Martinez

    Can you use whipping cream if you only have light sour cream?

    • Elise Bauer

      Hi Theresa, hmm, I haven’t tried it that way. Perhaps half light sour cream and half whipping cream?

  • Jen

    Omg way too salty even with unsalted butter. All similar recipes are calling for 1/2 the salt. Can I fix this dough before baking?

  • Lydia

    Would this work for a lattice apple pie?

    • Elise Bauer

      Hi Lydia, you probably will want more apples in the filling.

  • Amanda

    I want to try this, but I have issues with my hands, would I be able to make this with the food processor?

    • Elise Bauer

      Hi Amanda, I haven’t tried making this with a food processor, but I don’t see why it wouldn’t work. Just don’t over-process.

      • Clare

        I make mine in a stand mixer and it comes out great :)

  • John

    Score!!!!……quick & manproof even for me, the crust turned out great,tried pumpkin first should go good with most sports

    xxxxxyyyyy

  • Swetha Raphael

    I am hosting a pie party this weekend. I will be baking about 12 pies. I was wondering if I can freeze this pie crust rolled out into pyrex pie dishes? When I am ready to fill and bake, does it need to defrost completely or can I bake this frozen and filled?

    • Elise Bauer

      Hi Swetha, I have rolled out this crust into a pie dish and frozen it ahead of time. I do not defrost the crust, but just cook the pie longer.

  • Phyllis Nefsky

    Wondering how much dough to make for 24 mini tarts?

  • Robert

    How well do you think this crust might work for a meat pie or pasty? I’d like to try hors d’oeuvres size – maybe a 2″ circle, plop in some filling and crimp together. Any thoughts on how this might work?

    • Elise Bauer

      Hi Robert, you mean like a little empanada? It might work fine, as long as you crimp the edges well. If you try it, please let us know how it works out for you!

  • Leah

    This looks amazing! I want to make a slab pie using this crust. Do you think i just need to double your recipe?

    • Elise Bauer

      Hi Leah, I’ve been meaning to attempt a slab pie with this crust but haven’t yet. Here are my thoughts if you try it. If you have a 10×15-inch jelly roll pan, you should be fine with doubling this recipe – 4 cups of flour, etc. If you are using a larger jelly roll pan (13×18-inch), then you’ll need 2 1/2 times the recipe. So 5 cups flour, 5 sticks butter, 1/2 cup plus 1 Tbsp sour cream, 1 1/4 teaspoon salt (if using unsalted butter), 2 1/2 teaspoons sugar. Let us know how it turns out for you if you try it!

  • Irena

    Just discovered myself that full fat sour cream makes wonders for a shortcrust pastry from buckwheat flour. Gluten free shortcrust is notoriously difficult to make using a single flour without any gums or thickeners added. Buckwheat flour is an exception and makes the most flavourful shortcrust and based on sour cream as an ingredient the pastry is a joy to work with

    • Elise Bauer

      What a great idea Irena, thank you so much for sharing! I have some buckwheat flour, I’ll have to try this recipe with it!

  • Anna

    This crust looks incredible! I want to use it for a chocolate pie but it requires pre-baking. how long does this crust typically take to cook? Maybe I could alter my recipe so I can still use this crust. Yum!

    • Elise Bauer

      Hi Anna, I have not been able to successfully pre-bake this crust. That’s probably because I don’t have enough pie weights to completely fill the crust. If you do have enough pie weights to completely fill the crust, it may work for you.

  • Brenda

    I don’t understand why one couldn’t use this recipe for a prebaked crust… So long as you use enough pie weights I don’t see how it could collapse…. I love love LOVE it for apple pie… This recipe made absolutely THE best apple pie I’ve ever tasted. I’m going to try it for a chocolate cream pie next, just bake the crust with plenty of pie weights.

    • Elise Bauer

      Hi Brenda, halfway through blind baking one usually removes the pie weights. This is where the problems happen. But if you can pre-bake this crust and get it to work, great! I have not yet been successful in my attempts.

  • Megan

    TOO MUCH SALT!!!!! Followed the recipe exactly and now I have a salty pie crust.

    • Elise Bauer

      Hi Megan, were you using salted butter or unsalted? If using salted butter, you need to skip the additional salt.

  • Lucy Gifford

    Loved this pie crust, but just wondering what would happen if using an aluminum muffin tin turned upside down, covered each individual cup with a circle of dough and baked it for a cream pie? I just dreamed this up and out of necessary ingredients so will have to wait to try it after next grocery trip. Anyone game to give it a go,?

  • Jan Degan

    I just made this recipe today – for a little dessert party we’re hosting this evening. I had the ingredients on hand and gave it a try. It surpassed my expectations – and I’ll never use any other recipe again! I made it and rolled out one crust, cut 3″ circles and put in mini muffin tins. Blind baked @ 400′ for ~ 12 minutes. They’re adorable and delicious – will be filled with lemon filling & whipped cream. Can’t wait to try it for a regular pie. Also – the dough is incredibly easy to handle – can re-shape and roll out easily. Thanks so much!

  • Diane Scharf

    I was wondering would there be a problem freezing the pie crust?

    • Elise Bauer

      Not a problem freezing it, but there is a problem if you try to blind bake it, or pre-bake it. The sides slip down.

  • Brenda

    For my whole life I have avoided pie crust… As a kid I didn’t like it. It always tasted so dry and crumbly and bland. I always preferred crisps. But I’m an adult now, and as delicious as it is, apple crisp doesn’t have quite the same impact as a fresh from scratch apple pie. And since I love to cook people what they love better than it has ever been cooked for them, I decided I have to learn to make a good pie crust.
    Up until today I used your other pie crust recipe, all butter. About 1/3 of the time I got a perfect crust. Another 1/3 of the time I got a chewy dense crust yuck. And the other 1/3 of the time I got a good flaky crust that was so cracked and patched and ugly I was embarrassed to gift the pie. Finally my food processer gave up the ghost and it was time to try something different.
    Oh. My. Gawd!!!!! This is it!!!! The holy grail of pie crust. I would eat this plain with butter. The flavor is that freaking good. Nothing bland about this crust. It browned beautiful, its flakier than my grandma’s, and it was so easy to work with. Thank you thank you thank you!!! My friend gets out of prison next week and his socks are going to be official knocked the heck OFF when I make him apple pie. I can’t wait to see his face!!!!

    xxxxxyyyyy

    • Elise Bauer

      Hi Brenda, I’m so glad you like it! I love this crust too. I use this recipe for almost all of my pies.

  • Ruta

    Super flakey and buttery. Everyrhing you want in a crust! We’ve used it for sweet and savory pies and it’s easy and tasty every time.

  • Allison

    I know I’m a bit late to the show here, but I wanted to say that this is really one of the best crusts I have ever tasted and – hands down – the easiest I have ever made. Full-fat sour cream is not as easy to come by in Germany (where I am currently living), but I have had great success with crème fraîche, which is readily available and not as expensive as in the US. At 40% fat, it makes the dough even more flaky and delicious. Thanks for sharing this great recipe! It has made living in a place without pre-made pie crusts so much easier!

    • Elise Bauer

      Hi Allison, I’m so glad you like it! Thanks for sharing your success with using crème fraîche in place of the sour cream.

  • dian

    Hi :)
    I would like to know how do I bake it?
    for how long? what the heat of the oven?
    I want to make pumpkin pie , do I bake it all together ?
    thanks
    Dian

    • Elise Bauer

      Hi Dian, This recipe you use to make crust for a pie recipe. For this recipe do NOT pre-bake the crust. You can use it for a pumpkin pie, just don’t pre-bake the crust. Bake it all together.

  • Michelle Thedorff

    This is my first pie crust I will be making….EVER….I have the dough in the fridge for the hour…..I pureed my own pumpkin (first time for that also) for pie pie filling…..do I have to bake the crust prior to pouring my filling in….or can I just put it in…and bake??

    • Elise Bauer

      Hi Michelle, do not pre-bake a pie crust made with this dough. There is too much fat in it and the sides will slump down, even if you freeze it and weigh it down with pie weights. When I use this dough to make a pie, including a pumpkin pie, I do not pre-bake the crust.

  • Helen

    I’m looking forward to trying this recipe out for a pumpkin pie on Thanksgiving. Just one question:

    Does the crust need to be pre-/blind baked before adding the filling? if so, how long and at what temp?

    Thanks!

    • Elise Bauer

      Hi Helen, this pie crust recipe is flaky because it has a lot of fat in it, which also makes it almost impossible to blind-bake. I’ve tried several times and have finally just given up on it. So when I make my pumpkin pie, I don’t bother blind-baking the crust.

      • Cyndi

        Bless your heart Elise… LOL I see where you’ve answered at least a half-dozen folks to NOT pre-bake. I wonder if you can edit your recipe to where you can type DO NOT PRE-BAKE this crust – both at the top of the recipe AND at the bottom.

        Also, I wanted to comment that I’ve been reading your blog/posts for numerous years and ABSOLUTELY love your site!

  • Mollie

    This crust was tasty, and pretty easy to roll out. (I am inexperienced with pie crusts, so I followed the recipe exactly.) I used the double 10in crust to make two pies- Libby’s pumpkin and Simply Recipes pecan pie. Both got rave reviews, the only problem was the crusts stuck to the pie plates (glass and ceramic) so it was hard to serve a “pretty” piece. The pies weren’t super cold when served… I didn’t grease the plates because I figured all the fat in the crust was enough. Does anyone else find it necessary to grease the pie plate? Thanks!

  • Julie

    Hello, I wanted to ask you how long you can freeze this dough recipe for in your freezer? Is there a limit to how long you can have it in your freezer or can it stay there until you need? Such as u p to 1-2 months? Thanks for all of your help Elise!

    • Elise Bauer

      Hi Julie, that’s a great question. I think you could easily freeze it for a couple of months. Just wrap it very tightly in plastic wrap and then again in foil.

  • Nancy

    My 85 year old Hungarian mother in law uses sour cream in all of her pastry doughs. She’s been doing it since she was old enough to cook and is the traditional method of making pastry dough in Hungary. Thick full fat yogurt can be used instead… No difference.

  • Heather

    This crust is so amazing! Soft and flaky and so easy to roll out. It works great for lattice crusts and is much better at not breaking than the old recipe I was using. Thanks for posting!

  • 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.

  • 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.

    • Elise Bauer

      Hi Joseph, just use the amounts I’ve given for a 10-inch pie. It will work.

  • 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.

  • Denay

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

  • 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!

  • 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.

  • 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 Bauer

      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.

    • Elena

      I had a margarine on a hand, btw, and it worked.
      I also didn’t have a full fat sour cream and used low fat (15%), but instead of a 1/2 cup, it appeared 1 full cup. It’s probably because of my very thick flour (this is not the first recipe, when i have to either decrease flour or increase wet ingredients).

  • Tess

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

  • 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 Bauer

      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!

  • Rachel

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

  • 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.

  • gwen oslund

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

    • Elise Bauer

      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.

  • 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!

  • 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 Bauer

      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.

  • 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.

  • natasha

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

  • 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.

  • 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: http://thecarboholic.com/2013/11/27/the-flakiest-fool-proof-pie-and-pastry-dough-tutorial/

        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.

  • 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.

  • 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.

  • 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.

  • 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!

  • Rodrigo

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

  • 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 Bauer

      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.

  • 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

  • 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

  • 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.

    • Delina

      The first time I tried this I used 1 c whole wheat pastry flour and 1 c unbleached flour. I couldn’t believe how flaky it was! Great recipe and using ww flour works wonderful. (I too needed more than the 1/2 sour cream though.)

      • Lucie Raiche

        Thank you for the reply for using whole wheat flour.I definitely will try it.

  • Simon Cutts

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

  • 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?

  • Sheila H.

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

  • 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!

  • 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.