Buy Now → 3-Ingredient Sour Cream Pie Crust
Ridiculously tender and so flavorful, this easy 3-Ingredient Pie Crust uses a secret ingredient to make for the best pie pastry. This sour cream pie crust recipe works equally well with sweet fruit pies as it does savory pies.
- Prep Time: 00:10
- Total Time: 10 minutes
- Yield: 2 Pie Crusts
- Category: Pie Crust
Ingredients
- 2-½ cups (300 grams) all-purpose flour
- 1 cup (226 grams) cold salted butter, diced
- 3/4 cup (180 grams) full-fat sour cream
Instructions
- In a large bowl, combine the flour and diced butter. Use the pastry blender to sweep through the bowl, mixing the butter to coat with flour.
- Firmly hold the pastry blender by the handle, and press the blades down through the butter. With a rocking motion, continue this process while rotating the bowl to evenly cut the butter into the flour. Aim for mostly pea-sized pieces of butter, with some larger marble-sized chunks for added flakiness.
- Make a well in the center of the flour mixture and add the sour cream to it. Using a spatula, mix the sour cream in the flour.
- Using your hands, knead the dough a few times to help blend the sour cream into the flour until it just comes together as one large ball.
- Transfer the pastry to a work surface and shape into a rough disk shape. Place the dough in a piece of plastic wrap and wrap tightly. Using a rolling pin, roll the dough out until it stretches to the edges of the plastic wrap to ensure a tight seal. Refrigerate for at least 2 hours, but preferably overnight.
- Use pie crust per recipe instructions, or see the article above this recipe for baking tips.
Notes
Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
Have a question or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.
If you don't have salted butter, substitute in unsalted butter with 1/4 teaspoon coarse kosher salt.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half. See this Salt Guide for more information about how salt affects your cooking and baking.
Find it online: https://everydaypie.com/3-ingredient-pie-crust/