As a baker, I can tell you with certainty that the crust of a pie sets the standard for its quality. A good pie crust should be flaky, buttery, and wholesome – an absolute joy to bite into! With all the varied crust recipes out there, it can be hard to choose just one good option. But let me tell you about my personal favorite: the Sour Cream Pie Crust Recipe.
This particular crust recipe is distinct because it uses sour cream in place of water, creating a smoother and richer dough. It produces an outstandingly flaky and flavorful pie crust that complements both sweet and savory fillings. Plus, the process of making this dough couldn’t be any easier!
If you’re looking for a cream pie or a sour cream pie recipe, or even just want to try something tasty, this recipe is an excellent choice to make your dessert dreams come true. Trust me; once you’ve tasted the magic of this sour cream pie crust, it’ll be hard to go back to any other type! So, let’s dig in and get started on how to whip up the best homemade pie crust ever!
Why You’ll Love This Recipe
If you’re looking for a pie crust recipe that will take your dessert game to the next level, then look no further than this sour cream pie crust recipe. Believe me when I say, this crust is a game-changer.
Why will you love this recipe? For starters, the sour cream in the recipe gives the crust an unbeatable flavor and texture that is hard to find in other crust recipes. The sour cream adds just the right amount of tanginess and richness that complements both sweet and savory fillings.
But that’s not all. This recipe is easy to make and requires only a few simple ingredients, like butter, flour, salt, and of course…sour cream. You won’t need any fancy equipment or techniques to pull off this crust. A food processor or a good old-fashioned pastry cutter and bowl will do the trick.
One of the best things about this recipe is its versatility. Not only can it be used for any type of pie filling, but it can also be made into a single crust or double crust pie. Plus, for those who are following a gluten-free diet, you can easily substitute any gluten-free flour mix to create a gluten-free pie crust that tastes as good as the original.
Don’t just take my word for it; try it out for yourself! Once you taste the flaky, crisp texture of this amazing sour cream pie crust paired with your favorite homemade pie filling, you’ll never go back to store-bought crusts again. Trust me; your family and friends will be begging for more!
- 1 and 1/3 cups of all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
- 1/4 cup sour cream
- 1 large egg yolk
- 2 teaspoons freshly squeezed lemon juice
The ingredient list for the sour cream pie crust may appear simple, but it is important to have the correct measurements and ingredients to achieve the perfect texture and flakiness. Ensure that your butter is chilled and cut into small pieces beforehand so that it blends together properly with the dry ingredients. Freshly squeezed lemon juice is an integral part of this recipe as it helps to prevent the dough from becoming too dense while adding the perfect amount of tanginess to balance out the sweetness of any pie filling. Make sure you have all these ingredients at hand before starting on this homemade pie crust recipe.
The Recipe How-To
Step 1: Combine dry ingredients
In a large mixing bowl, combine 2 cups of flour, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Mix the ingredients until they are thoroughly combined and create a small well in the middle.
Step 2: Cut in butter
Take 2 sticks (1 cup) of cold, unsalted butter and cut it into small cubes. Add the butter to the well in the mixing bowl with the dry ingredients.
Using your fingers, work the butter into the dry ingredient mixture until it resembles coarse cornmeal. Be careful not to overwork or melt the butter during this process as this can lead to a loss of flakiness in the final product.
Step 3: Add sour cream mixture
In a separate bowl, whisk together 2/3 cup sour cream and 2 tablespoons of lemon juice, then gradually add it to the flour mixture, stirring gently with a spatula.
Continue adding all the sour cream mixture while stirring until a rough dough is formed.
Step 4: Knead Your Dough
Transfer the dough onto a lightly floured surface and knead it for about 30 seconds or until you have a smooth ball. Flatten it slightly into a disc shape and wrap with plastic wrap. Allow dough to rest in fridge for at least an hour before proceeding.
Step 5: Roll Out The Dough
Preheat your oven to 375°F (190°C). Take out your chilled dough from the refrigerator and unwrap. On a lightly floured surface or between two sheets of parchment paper, roll out your pie dough to about ¼ inch thickness or as desired.
Step 6: Place Your Dough In The Pie Dish
Carefully transfer your rolled out pie crust into a 9-inch pie dish. Trim any overhanging edges leaving about an inch overhang all around. Fold edges under and crimp them using your fingers or a fork creating your ‘edge’.
Step 7: Prick The Bottom Of The Crust
Prick bottom well using fork tines, every half inch or so will do. This will help air escape while pre-baking, helping prevent air pockets from forming during baking that will cause uneven rising.
And voila! You have just created a homemade pie crust perfect for any type of filling – whether it’s for savory or sweet dishes.
Substitutions and Variations
If you’re looking to switch things up a bit, there are a few substitutions and variations you can make to this sour cream pie crust recipe.
For a gluten-free option, simply swap the all-purpose flour for a gluten-free flour blend. You can use the same measurements, and your crust should still come out deliciously flaky.
If you’re feeling adventurous, try adding some herbs or spices to your crust for added flavor. I recommend fresh chopped thyme or rosemary for a savory crust that pairs well with quiches or pot pies. Alternatively, try adding a dash of cinnamon or nutmeg to your crust for a sweet treat that complements apple pie fillings perfectly.
For a more decorative pie crust, experiment with different shapes and designs. Try using cookie cutters to create fun shapes from leftover dough scraps and then layer them onto your pie’s top for an extra-special touch.
Lastly, if sour cream isn’t your thing, don’t worry – you can swap it out for an equal amount of plain Greek yogurt for similar results. Just make sure the yogurt is room temperature before mixing it in with the dry ingredients.
Serving and Pairing
Once your homemade sour cream pie crust is ready, it’s time to think about the perfect filling to go with it. The possibilities are endless, but here are a few classic options to consider.
For a simple and classic dessert, try a classic sour cream pie filling. It’s creamy, tangy and pairs perfectly with the flaky, buttery crust. You can also add some lemon juice and zest to make a delicious sour cream lemon pie.
If you’re in the mood for something fruity, consider making a cream apple pie filling. The creamy, rich filling pairs perfectly with crisp apples and a buttery, flaky crust.
For those who prefer lighter desserts or gluten-free options, try filling your sour cream crust with a creamy pudding or custard. Add some fresh fruit on top for extra flavor and texture.
When it comes to serving your pie, there are a few things to keep in mind. Let your pie cool completely before slicing it, as this will help it set properly and prevent it from falling apart. For added flair, serve your slices with a dollop of whipped cream or some fresh berries.
As for pairings, there’s nothing quite like a cup of coffee or tea alongside a slice of homemade pie. You can also pair your pie with a sweet dessert wine or cocktail for an extra special treat.
No matter what filling you choose or how you serve it, one thing is certain: your homemade sour cream pie crust will be the star of the show. The perfect balance of flaky and deliciously buttery, this crust will elevate any dessert to the next level.
Make-Ahead, Storing and Reheating
Planning ahead is always a wise decision in the kitchen. The Sour Cream Pie Crust can be made up to 2 days ahead of time and stored in the refrigerator until ready to use. You may also freeze the dough for up to 3 months.
When it’s time to bake, take the pie crust out of the refrigerator or freezer and let it come to room temperature. If you’re working with frozen dough, allow it to thaw in the refrigerator overnight prior to rolling it out.
If you anticipate using the pie crust with a sweet filling, brush the unbaked crust with egg wash before baking for an extra glossy and golden finish.
To store leftover pie, tightly cover it with aluminum foil or plastic wrap and place it in the refrigerator. The leftover pie will stay fresh for 3-4 days. You may also freeze whole pies for later enjoyment. To reheat, simply place individual slices on a baking sheet and warm them in the oven.
While reheating in a microwave oven can be quick and easy, the pie crust can become too soft or soggy when heated this way. For a perfect flaky crust, avoid using a microwave oven.
Remember that proper storage and reheating will help maintain the quality of your homemade dessert longer.
Tips for Perfect Results
Achieving the perfect sour cream pie crust is no walk in the park, especially if this is your first time making it. But fear not, dear baker, for here are some tips and tricks that will help you achieve perfect results.
Firstly, make sure that all of your ingredients are chilled before starting. This allows the butter to stay solid and hydrated while mixing with the dry ingredients, which results in a flakier crust.
When using a food processor to mix your dough, pulse it just enough until your mixture resembles coarse sand or small peas. Overprocessing can result in tough and rubbery texture.
Another tip when making this sour cream pie crust recipe is to not overwork the dough when rolling it out. Roll it only as much as you need to fit it into your pie pan. Overworking the dough again can cause gluten production, resulting in a chewy and tough crust.
To achieve an even bake throughout the crust, brush some egg wash on it before baking. This prevents any air pockets that may rise during baking and causes unevenness.
Finally, keep a close eye on the oven temperature when baking your sour cream pie crust. Too high temperature can cause the butter to burn quickly resulting in overbaking the crust while too low temperature will cause a soggy crust with an underdone bottom.
These tips will help you create an extra flaky, golden brown and delicious sour cream pie crust every time; so don’t be afraid to give these tips a try!
And there you have it, a perfect recipe for a delicious sour cream pie crust that will elevate any dessert to the next level. Whether you’re making a classic apple or lemon pie, or experimenting with other filling options, this sour cream pie crust recipe will not fail you.
So why settle for a mediocre store-bought pie crust when you can make your own with just a few simple ingredients? Homemade pie crust is always worth the extra effort, and this particular recipe is so easy to follow that even beginner bakers can master it on the first try.
Not only is this sour cream pie crust flaky and flavorful, but it’s also versatile and adaptable to fit various dietary requirements. You can easily make it gluten-free by using your favorite gluten-free flour blend or swap butter for vegan alternatives to make it dairy-free.
In conclusion, whether you’re planning on making a classic old-fashioned dessert or experimenting with new flavor combinations, this sour cream pie crust recipe is the perfect foundation to showcase your creativity as a baker. So go ahead, take a leap of faith and give this recipe a try – your taste buds will thank you!
Sour Cream Pie Crust Recipe
- 2 cups flour
- 1/2 teaspoon salt
- 12 teaspoons cold butter
- 1 egg
- 4 teaspoons sour cream
- In a large bowl sift together flour and salt.
- Cut in the butter until mixture resembles cornmeal.
- In a small bowl mix the egg and sour cream together.
- Add this to the flour mixture and work it in quickly until dough forms a ball.
- Divide in half, wrap in plastic and chill for 1 hour.
Your Own Notes
Recommended Recipes Just For You
Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.