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No Fail, Sour Cream Pie Crust
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Prep Time:
20 minutes
Total Time:
80 minutes
Simple and buttery homemade pie crust recipe, no machine needed. Guaranteed flaky perfection for all your pies and pastries!
Ingredients:
  • 2 cups (280 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)
Instructions:
  • Cube the butter and let it come to room temperature to remove the chill, allowing it to sit on the counter for a couple of minutes after taking it out of the fridge.
  • Combine the dry ingredients: In a large bowl, vigorously whisk the flour, sugar (if using), and salt (omit if using salted butter).
  • Incorporate the butter into the flour: Scatter the butter cubes over the flour. Use your hands to gently combine the ingredients, rubbing the butter into the flour with your fingers until the mixture resembles a coarse meal with some small flattened butter pieces.
  • Incorporate the sour cream into the flour and butter mixture using a fork.
  • Gather the pastry dough into a large ball, cut in half, and shape into two smooth disks without cracks. Sprinkle with flour, wrap tightly in plastic wrap, massaging to close any cracks. Chill in the refrigerator for an hour or up to a day.
  • Remove the dough from the fridge and let it sit at room temperature for 5 to 10 minutes to soften. If needed, gently soften the edges with your hands. Roll out the dough on a floured surface to 12 to 14 inches wide and an even thickness. Use it for pies or galettes, and for an extra touch, brush with a light egg wash before baking.

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