This is the only pie crust recipe you’ll ever need! Buttery, flaky, and foolproof, my easy homemade recipe is perfect every single time, thanks to a key secret ingredient. No messy pastry cutter needed! Recipe includes a video tutorial.
Why You NEED to Make This Pie Crust Recipe This Year
- It’s easy. No heavy lifting with this recipe as a food processor makes quick work of the dough, no pastry cutter needed (and I’ve include notes in case you don’t have a pastry cutter).
- It’s flavorful. And flaky, and buttery, and I could go on…. My secret ingredient (sour cream, trust me on this) adds beautiful depth of flavor to the pie, without revealing its origin to the taster. This pie crust is truly tasty enough to eat on its own.
- It makes enough. This recipe will fit easily in a 9″ or a 10″ pie plate. It makes enough that you won’t have to worry about fussing with a paper-thin, fragile sheet of pie dough. It folds under itself on the edge of the plate for a sturdy, substantial crust (which you’re going to want, once you taste it). I’ve been using this recipe for over a decade, but several years ago bumped up the ratios a bit to make sure I had plenty to work with, without it being too much excess to handle, either.
- Great for blind baking, too. Or making a lattice pie crust, or pie crust cookies, or just using anywhere you need a pie crust. Oh, and did I mention it doubles like a dream?
This shockingly simple pie dough works perfectly for blind baking (great for making apple pie or pecan pie), and can easily be doubled for two-crust pies or a lattice pie crust.
What You Need
You don’t need anything fancy or complicated to make my homemade pie crust recipe–just five common ingredients you probably already have:
- Flour. Use all-purpose flour, and make sure you’re measuring your flour properly, or you may end up with a dry, crumbly crust.
- Sugar. The small bit of sugar in this recipe can be eliminated, but I like that it adds a subtle flavor to the end result.
- Salt. Just a little salt flavors this homemade pie crust without making it salty.
- Butter. Your butter should be very cold when you drop it into your dry ingredients. You can pop it in the freezer for a few minutes before you are ready to start making your crust to make sure it’s cold enough. Use unsalted butter since we are adding salt ourselves. For an even more flavorful crust, splurge for European-style butter.
- Sour cream. Yep, sour cream! Sour cream is the secret ingredient in my pie crust recipe (and in my sour cream pound cake, among others!). Using sour cream takes a lot of the guesswork out of this recipe and there’s no fussing with various amounts of ice water. It gives this homemade pie crust a lovely depth of flavor that is not overwhelming or obvious, but does add an extra special subtle touch to the finished product. Mostly, though, I just love it because it makes this recipe so easy! If you don’t have sour cream, full-fat Greek yogurt will also work, but try to use sour cream if you can!
SAM’S TIP: That’s right, you don’t need ice water to make my pie crust recipe! I use an exact amount of sour cream instead. No more guessing how much ice water to use or worrying if your water is cold enough.
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!
How to Make Homemade Pie Crust
- Pulse dry ingredients together in the bowl of a food processor. Add cubed cold butter and pulse a few times until your mixture is combined and 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!
- Add sour cream, and pulse a few more times until mixture is still crumbly but beginning to cling together.
- Transfer dough onto a clean surface and gently, quickly work into a ball before flattening into a disk. Wrap disk in plastic wrap and place in the fridge for 45-60 minutes.
- Remove dough from fridge and roll out to a 12″ circle. Arrange in pie plate and crimp/flute the edges before blind baking or filling.
SAM’S TIP: Making a pumpkin pie or a chocolate pie? You’ll need a blind-baked crust! While I share some notes on blind-baking in this recipe, I will be sharing an entire post dedicated to blind-baking very soon. Stay tuned!
Tips for Success
While this recipe is designed to be straightforward, here are a few things you can do to guarantee your success:
- Make sure your ingredients are cold. This is so important, the butter should be ice cold (I place mine in the fridge for up to 30 minutes before beginning). Cold butter = flaky, tender pie crust. Warm butter could even leak out of the dough.
- Don’t overdo it. Don’t overwork the dough. The food processor is a boon to the pie making process but can quickly overdo it if you’re not careful. You want to have some pieces of butter remaining, go just until the dough will cling together. If it’s overdone, the crust could be too tough or it won’t be flaky.
- Pulse means pulse. Do not simply blend the dough nonstop. Pulse in 1-second intervals, otherwise you’ll end up with a wet, overworked dough.
- Don’t let it stick. As you roll your dough, it will warm and becomes prone to sticing to the counter surface. To avoid this, generously flour your surface before beginning and, periodically, turn the dough. If it sticks, slide a thin spatula to pry it free and add more flour beneath the crust.
- Move it carefully. This is a sturdy crust, but kitchens get warm, especially if your ovens are blazing cooking Thanksgiving side dishes and whatnot. Take care when transferring your dough, gently wrap it up around the rolling pin and use that to carry it to the pie plate and gently unroll it (I demonstrate this in the video).
- Chill the dough. Again, cold dough is key to perfect pie crust. However, if yours is cracking as you try to roll it, it may be too cold. Let it rest at room temperature for 5 minutes, then try again.
Frequently Asked Questions
If you don’t have a food processor, you can use a pastry blender, knife, or a grater to cut your butter into your dough.
I highly recommend investing in a food processor though–it will make your baking so much easier and less messy!
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, let it thaw overnight in the fridge before using.
I know it seems like an unusual pastry ingredient, but I’ve found that sour cream yields an exceptionally tender, flaky, and shockingly flavorful (it’s delicious even on its own, or as pie crust cookies) crust. Plus, using sour cream means this pie crust recipe is much easier and less fussy to make than many traditional recipes. Worried about the flavor? Don’t! Sour cream adds flavor without making your crust taste like sour cream (no one will be able to tell what the secret ingredient actually is).
If you’re looking for pie crust alternatives, try my graham cracker crust or puff pastry.
Enjoy!
Let’s bake together! Subscribe to my newsletter and make sure to follow along on YouTube where I have over 500 free video tutorials! 💜
Pie Crust Recipe
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
Recommended Equipment
Instructions
- Combine flour, sugar (if using), and salt in the canister of a food processor and pulse briefly to combine.1 ¼ cups (156 g) all-purpose flour, 2 teaspoons granulated sugar, ¼ teaspoon table salt
- 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. The mixture may still seem dry, but if you pinch it between your thumb and forefinger and it clings together, you’re ready to move on — 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, bake it completely without any filling so it can be cooled and filled with a filling that does not need to be baked), 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.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Kelly
Can margarine be used in place of butter
Sam
Hi Kelly! I’m not sure if it would turn out, and if it does, it won’t be nearly as flaky as it should be.
Linda L. Durfee
LOVED this pie crust ! I am 73 years old and have made many pies in my LIFETIME and allow me to say your recipe is over the moon. So easy and so yummy. I did brush butter the top and sprinkle on just a bit of sugar. Guess one can’t change their old ways. Oh wait.. yes they can. I will never use any other recipe for my pie crust except yours. Thank you ! ! Truly enjoy baking your baked goodies. Sincerely LINDA
Sam
Thank you so much, Linda! I am so glad you enjoyed the pie crust so much. 🙂
Leslie Scoren
Okay so at first I thought you were just prone to hyperbole Sam. Every recipe was “the best” ever made. Oh sure, now let’s see about this “best” “easy” pie crust. As a seasoned baker of pies I had to check this one out. Hmm…I was probably already baking pies before she was a twinkle in her Mama’s eye, I said. Down here South of the Mason Dixon, down here in Dixie, we take our pies seriously. Among the church goin crowd, which is just about everybody, makin a good pie is a skill every woman worth her salt, ought to have down. But getting that crust right time after time is challenging. The legacy of our foremothers must be carried forward, pie making is up there on the mastery list. Well, girl, you just handed your readers a chunk of pie gold with this recipe. It is all that you say it is: easy, delicious, foolproof, consistently great for any pie – sweet or savory. Hear that you young-uns! Sam got it right – this really is the only pie crust recipe you will ever need to carry you through the millenium to grannyhood – when you proudly hand it down to YOUR grandchildren. We have Sam and her Mom to thank!
Sam
Thank you so much for such a sweet comment, Leslie! I am so glad you enjoy the pie crust so much. 🙂
Cindy
Why does it take 50 minutes to blind bake a crust? Unless I’m misreading the instructions that seems to be a long time.
Sam
If you’re baking it filled with sugar as indicated in the instructions, that’s just how long it takes. If you were to bake it without the weight inside it would bake much faster, but unfortunately it would also likely shrink in on itself.
Leia
Wouldn’t the sugar inside the aluminum foil melt in the oven. It says sugars melting point is 320F.
Sam
Hi Leia. There is enough sugar in there you won’t have an issue. I have done it several times with no problem. You can even reuse the sugar afterwards. 🙂
Mary
I was wondering if you could use yogurt instead of sour cream?
Sam
Hi, Mary. It is possible that plain greek yogurt may work, but having not tried it, I am not sure how it will turn out.
Lise Larson
Thank you for This amazing recipe! I’ve tried it several times and it turns out perfect! I’m not a great baker, but this recipe certainly helps. Very grateful!
Sam
I am so glad you enjoyed it, Lise! 🙂
Jen
So yummy! I’m going to make this again for sure! Made a double crust chicken pot pie. I wove the top layer and added an egg wash. I wish I could post a picture it turned out so pretty. Thank you!!!
Sam
I’m so happy to hear that it was a hit! Yours sounds beautiful, I wish there was a way to share photos here, too. You can always tag me #sugarspunrun @sugarspun_sam on IG or share the photo in my Facebook Baker’s Club 🙂
Cathryn Ledbetter
I have trouble with the bottom of my pie crust getting soggy. I made your Pecan Pie Recipe and it did the same thing. I haven’t
tried your crust recipe but I am when I bake my next pie.
Do you have any suggestions as to how to keep the bottom of the crust crispier and prevent the soggy bottom.
Sam
Hi Cathryn, hmm, I’ve never had mine come out soggy. I wouldn’t recommend assembling it until you are ready to bake (don’t pour the pecan pie filling in and then let it sit in the fridge overnight, for example) and I’d make sure your oven is reading the correct temperature, but other than that I’m not sure what might be making it soggy.
Cindy
Baking the pie crust as close to the bottom of the oven will help plus brush a little egg white on the inside bottom crust before adding your filling. It creates a seal to prevent juicy pies from getting soho.
Jessica Kilthau
Wow… I have tried many pie crusts and have never really been satisfied with the recipe. Tonight however I used this recipe with some frozen fruit I had in the freezer and it was amazing! I made a double recipe for top and bottom of my pie and added an egg wash. It was beautiful and flaky. Not to crispy or to soft. I just want you to know this will be my future pie crust from here on out. Thank you for sharing such a treasure.
Sam
I am so glad you enjoyed it, Jessica! 🙂
Patti Vallaire
Can you freeze this?
Sam
I think it should be ok to freezer. After you form the dough into a disc, wrap it up tightly in cling wrap and then wrap it in some aluminum foil or a freezer bag.
Sue
I’m trying this recipe out for the first time this weekend (fingers crossed!). I’m making mini pies though. How many minis do you think I could make with this recipe? Thanks!
Sam
It really depends on the size of the mini pies. The pie crust fits a 9 or 10 inch pie plate.
Lesley
I don’t have a food processor but I do have a KitchenAid. Can I use it to mix the dough?
Sam
You can cut the ingredients together with a pastry cutter. I don’t think the kitchenaid will work in this case.
jodie
You can cut the butter in using your fingers BUT! the trick to a tender flakey pie crust is keeping everything COLD! Work fast. have the flour, butter, sour cream & dish cold. I use the 1955 Betty Crocker recipe my mom used. It’s the one I grew up using. I did try this one today with a quiche, I omitted the sugar. It was very good.
Devon
I do not have a food processor. What can I use instead to mix the ingredients? Thank you!
Sam
You can cut everything together with a pastry cutter. ☺️
Sandy
Have you cooked a gluten free crust if so what flour do you use Sandy from Jackson Tennesse Thanks
Sam
I am not very familiar with gluten free baking, so I have not made a gluten free pie crust. Sorry….