4.91 from 139 votes

The BEST Pie Crust Recipe

Name: Pie Crust Recipe
Prep time: 15 min
Total time: 60 min
Ingredients: 1 ¼ cups all-purpose flour; 2 teaspoons granulated sugar (optional); ¼ teaspoon table salt; 8 Tablespoons unsalted butter (very cold and cubed); ¼ cup sour cream

By Sam MerrittUpdated Oct 30, 2026

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480 Comments

Servings: 1 pie crust

1 hr

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My easy, homemade pie crust recipe is buttery, flaky, exceptionally flavorful, and surprisingly easy to make! A secret ingredient (sour cream!) gives the crust incredible depth of flavor and makes the dough easier to work with than other recipes. Just 5 ingredients, no fussing with ice water, and reliable (and delicious) results every time. Recipe includes step-by-step photos and a how-to video tutorial!

Close-up view of a fluted pie crust made from an easy pie crust recipe.

The Only Pie Dough Recipe You Need

This is my go-to pie crust recipe, and has been for most of my life. My mom first discovered the original version in a magazine over 20 years ago (!) and we’ve been tweaking and perfecting it ever since.

It’s hands-down the easiest pie crust I’ve ever made, and the flavor is absolutely incredible (honestly, it’s good enough to eat on its own… and it makes the best pie crust cookies!). A “secret”, unexpected ingredient makes the dough easy to work with and yelds rich, buttery flavor. I can’t wait for you to try it in your own kitchen!

What to Know About This Recipe

Incredible flavor. Butter gives the crust rich flavor, while sour cream (my secret ingredient!) adds extra depth that makes it delicious enough to eat on its own. It elevates absolutely any pie filling.
Perfectly flaky texture. Keeping the butter cold and using a food processor (if you have one) creates irresistible flaky layers as the crust bakes.
Easier than your standard pie dough. Sour cream provides moisture without the guesswork of adding ice water (or vodka) a splash at a time. A food processor makes the process even easier.
Versatile and sturdy. This recipe makes enough dough for a 9- or 10-inch pie crust without fussing with a paper-thin sheet of pie dough. It can easily be doubled if you need a double crust. Use it for savory recipes like chicken pot pie, or keep it sweet with hand pies, apple dumplings, and so much more.

Ingredients

You don’t need anything fancy or complicated to make my easy pie crust recipe! We’re using five common ingredients you probably already have.

COLD sour cream. Yep, sour cream! (Cold) sour cream is the secret ingredient in my pie dough recipe (and in my sour cream pound cake, among others!). It gives the pie dough amazing depth of flavor that is not overwhelming or obvious (you’d never know it’s sour cream), but adds an extra special subtle touch to the finished product. Besides the flavor, I also love it because it makes this recipe so easy–no fussing with ice water! If you don’t have sour cream, full-fat Greek yogurt will also work in a pinch, though I don’t think it adds as much of a deep, rich flavor.
COLD butter. For the best flavor (and beautiful, flaky layers) use very cold unsalted butter. For an even more flavorful crust, splurge for European-style butter!
Flour. All-purpose flour is best. Be sure to measure it properly (ideally with a kitchen scale) since too much flour can make the dough dry and difficult to work with.
Sugar. A small bit of sugar in this recipe can technically be eliminated, but it adds a subtle flavor that I love. I still add it even when I’m using this pie dough recipe for savory pies.
Salt. Essential for enhancing the flavor of the crust. If you opt for salted butter instead of unsalted, you can omit the salt entirely (or leave it in for a slightly saltier crust).

Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

Sam’s Tip

Make sure your ingredients are COLD! This is so important for flaky results! The butter in particular should be ice cold (I place mine in the freezer for up to 30 minutes before beginning). Cold butter = flaky, tender pie crust. Warm butter could even leak out of the dough, and the dough will be much more difficult to manage.

How to Make Pie Crust (Step-by-Step)

This recipe makes a single pie crust; however, if you need a double crust, you can easily fit a double batch in a standard food processor.

Overhead view of a food processor bowl after pulsing butter into a flour mixture.

Cut in the butter. Pulse the dry ingredients in the bowl of a food processor. Add cubed cold butter and pulse a few times until your mixture resembles coarse crumbs, but note that you should still have distinguishable pieces of butter remaining in the food processor. Aim for chocolate-chip-sized bits!

Overhead view of a crumbly pie dough in a food processor bowl that stays together when pinched.

Add the sour cream and pulse a few more times until mixture is beginning to cling together. Do not simply blend the dough nonstop; pulse in 1-second intervals, otherwise you’ll end up with an overworked dough that is tough. You should still be able to see some butter pieces remaining in the dough (again, for flaky results!).

Chill. Transfer dough onto a clean surface and gently, quickly work into a ball before flattening into a smooth disk (smooth the edges too–this helps when rolling!). Wrap in plastic wrap and place in the fridge for 45-60 minutes.

Overhead view of an unbaked pie crust with fluted edges.

Roll & use as desired! Remove dough from the refrigerator and roll it out into an even 12-inch circle. Arrange in pie plate and crimp/flute the edges before blind baking or filling. Hint: The easiest way, I’ve found, to transfer the pie dough to the pie plate is to gently wrap/roll it around the rolling pin then carefully unfurl it into the pie dish.

This recipe is great for blind baking. Perfect for pies that need a precooked crust before adding a filling, like chocolate pie or my pumpkin pie recipe.

Sam’s Tip

To prevent sticking, use a spatula to loosen the dough from the counter periodically while rolling. I’ll often lift the dough off the counter with the spatula, add a bit more flour underneath, and then proceed with rolling.

No Food Processor? No Problem!

This easy pie crust recipe can be made by hand, no problem. Simply combine the dry ingredients in a bowl, then cut in the butter with a pastry cutter or grater. Stir in the sour cream, then proceed with the forming, chilling, and rolling as directed.

One thing to note: If you are making the dough by hand, you may need to add a small bit of ice water after the sour cream. If I ever need to, it’s usually only a teaspoon or two just to help the dough cling together.

Easy peasy! 🙌

Pie Crust Troubleshooting

While this pie dough recipe is super easy, I still want to make sure you have every resource you need in case you run into issues. Here are the most common issues (and how to avoid them)!

My dough is too dry and crumbly. First, it’s important to make sure you’ve measured your flour correctly before you get to this point (I highly recommend a kitchen scale). The dough should still appear somewhat crumbly, but no dry flour should remain and it should easily hold together when pinched between your fingers. If it doesn’t, try pulsing it a few more times. If it’s still too dry, you can add ice water, just a teaspoon at a time, until it holds together. Don’t add more than is absolutely needed!
My pie dough cracks when I roll it. The dough may just be too cold! Let it rest at room temperature for 5 minutes, then try again. I also recommend smoothing the edges of your dough into a neat, rounded disk before chilling; this helps prevent cracks when rolling it out.
My pie dough sticks to the counter. First, keep your dough well-chilled, this is super important and warm dough is more likely to stick. Make sure your work surface and rolling pin are lightly floured, and you can lightly flour the surface of the pie dough, too, if needed. As you roll it out, it will naturally warm and become prone to sticking to the counter surface. If it sticks, slide a thin spatula beneath it and add a little more flour. If the dough becomes too warm, pop it back in the fridge for a few minutes.
My pie crust shrinks when baking. This can happen if the dough has been stretched to fit the pie plate or if the gluten hasn’t had enough time to relax. Roll the dough large enough to fit comfortably into the plate without needing to pull/stretch it further, and anchor the crust firmly to the pie plate by crimping or forming to the edge of the pie plate. If you’re blind baking, be sure to use enough pie weights to support the side of the crust when baking, too, and make sure to chill the dough again (after shaping into the pie plate) before baking.
My pie crust isn’t flaky. Cold butter is key! You should still see small pieces of butter (think chocolate chip-sized) throughout the dough before chilling. If you process the dough too long or let the butter become too warm, you can lose those beautiful flaky layers. A food processor is especially helpful for keeping the dough buttery and flaky. Handle the dough as little as possible, and keep it as cold as you can.
I don’t know how to neatly transfer my pie dough to the pie plate. Gently and loosely roll the dough over your rolling pin, then unroll it into your pie plate. This is far easier than trying to lift the entire round of dough with your hand (which often misshapes it, too). I demonstrate this technique in my video (in the recipe card).

Overhead view of a woven pie crust topped with leaf shaped pie dough pieces before baking.

Frequently Asked Questions

Can I make this pie dough recipe by hand?

Yes! If you don’t have a food processor, you can use a pastry blender, knife, or a grater to cut the butter into your dough, and then stir in the sour cream (a wooden spoon works well for this).

If you have one, I strongly recommend a food processor though–it will make your baking so much easier and less messy! And it’s helpful for so many recipes, like scones or cheese crackers.

Can I freeze homemade pie crust?

Yes! Just make sure your pie dough is tightly wrapped before freezing. It will keep for several months in the freezer. When you’re ready to use it, let it thaw overnight in the fridge before using.

Can I make pie crust ahead of time?

Absolutely! This pie crust recipe is great for making in advance. Prepare the dough as directed in the recipe, wrap it tightly in plastic wrap, then refrigerate for up to 5 days or freeze for up to a few months. When you’re ready to use thaw it overnight in the refrigerator (if frozen) and let it sit at room temperature for about 15 minutes (or until soft enough to roll without cracking).

Baked pie with a lattice pie crust. — Ready to try your hand at a lattice crust? It’s easy with my tutorial on how to make a lattice pie crust!

Put Your Pie Crust to Use!

Easy Apple Pie

Chocolate Pie Recipe

Turkey Pot Pie — Great for Leftover Turkey!

Pumpkin Pie Recipe

If you ever have leftover pie dough that you don’t want to waste, use it to make my pie crust cookies! 🍪

Enjoy!

Did you know this is one of my personal all-time favorite recipes? I even included it in my new dessert cookbook!

4.91 from 139 votes

Pie Crust Recipe

Try this EASY pie crust recipe once, and you'll never buy store-bought pie dough again! It's buttery, flaky, and incredibly flavorful. My secret ingredient (sour cream!) makes the dough surprisingly easy to work with.

Makes enough for one 9”-10” pie plate. This recipe makes a single pie dough but can easily be doubled.

Recipe includes a how-to video!

Prep: 15

Chiling Time: 45

Total: 1

Servings: pie crust

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Equipment

Ingredients

▢ 1 ¼ cups (156 g) all-purpose flour
▢ 2 teaspoons granulated sugar, optional
▢ ¼ teaspoon table salt
▢ 8 Tablespoons (113 g) unsalted butter, very cold and cubed
▢ ¼ cup (60 g) sour cream

Instructions

Note: This recipe makes ONE (1) pie crust. If you need a double crust, simply double all of the ingredients.
1 ¼ cups (156 g) all-purpose flour, 2 teaspoons granulated sugar, ¼ teaspoon table salt
Combine flour, sugar (if using), and salt in the canister of a food processor and pulse briefly to combine.
Scatter butter pieces over the top of the flour mixture and pulse again until butter is mostly combined and mixture resembles coarse crumbs (there should still be discernible pieces of butter remaining in the mixture, some as large as a chocolate chip).
8 Tablespoons (113 g) unsalted butter
Add sour cream and pulse again until mixture just begins to cling together (about 15 1-second pulses, though this can vary). The dough may still look slightly crumbly, but there should be no dry flour streaks remaining and it should hold if you pinch it between your fingers. Don't overdo it!
¼ cup (60 g) sour cream
Transfer dough to a clean surface and work into a ball (try not to over-handle the dough, you want it to stay as cold as possible to keep the butter from melting and your hands are very warm!). Flatten into a disk, wrap tightly in plastic wrap, and transfer to refrigerator to chill for at least 45-60 minutes before proceeding/using as desired.
If arranging into a pie plate, remove the dough from the refrigerator once it has chilled and transfer to a clean, lightly floured surface. Use a rolling pin to roll into a 12” circle (add flour as needed and be sure to lift the pie dough and add flour beneath it while rolling to keep from sticking, if needed) and arrange into a pie plate, crimping or fluting the edges (I provide a visual on fluting the edges in my video above).
Transfer to pie plate and use according to your pie filling recipe’s instructions, or see my detailed tutorial on how to blind bake pie crust.

Notes

Sour cream

Full-fat sour cream is your best bet for this recipe, but in a pinch you could substitute full-fat plain Greek yogurt.

Making without a food processor

If you do not have a food processor you may use a pastry cutter, grater (freeze the butter for 20 minutes then grate it into the flour mixture), or even a knife to cut the butter into the flour mixture before stirring in the sour cream.

Blind baking

To blind bake this pie crust (that is, partially or fully bake it before adding your filling), see my detailed tutorial on how to blind bake a pie crust.

Lattice crust

I have a detailed tutorial on exactly how to do a lattice pie crust. You will need to double this recipe in order to do so.

Making in advance

This pie dough may be made up to 5 days in advance of rolling out and using. Store tightly wrapped in the refrigerator. If chilling for this long, you will likely need to let the dough soften on the counter at room temperature for 15 minutes or possibly longer to make it soft enough to roll without cracking.

Freezing

This pie dough may be frozen and will keep for several months in the freezer if tightly wrapped. To use, thaw overnight in the refrigerator and then use as desired.

Gluten-free note

I have not tried it myself, but others have successfully made this recipe with Cup4Cup gluten-free flour.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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I originally published this recipe in September of 2017. I’ve since updated the post to include helpful tips and hints, step-by-step photos, and a new video. The recipe remains the same!