The BEST Pie Crust Recipe
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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!
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.
- 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!
- 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.
- 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).
Frequently Asked Questions
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.
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.
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).
Put Your Pie Crust to Use!
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!
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
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.
Like this? Leave a comment below!
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!
I just mixed this recipe, using a food processor. Measured flour very carefully, measured sour cream (full fat) carefully. Put butter cubes in freezer for about 20 minutes, after cutting into cubes. Followed each recipe step very carefully, and dough never did clump together. Mixture for crust is so dry. I have cooked for years, never had pie crust dough so dry. Mixture would not form into a flat disc. I tried to get dough to lump together as much as possible, and wrapped tightly with thin plastic wrap. Put in refrigerator. Waiting for 1 hour to pass. If dough is still crumbly and dry, should I put back in food processor & mix for a few more seconds/minutes? Should I add cold water, few teaspoons? Or should I add more sour cream?
Hi Cherine! This is very frustrating and I’m sorry to hear it. honestly if it is that dry it sounds like something must have been accidentally mis-measured. I’m not sure what exactly would salvage it at this point since I am not sure what the issue is specifically, I’m sorry! You can try adding more water or more sour cream but it sounds like something is just not right with the dough 🙁
It turned out good. I was ‘TOO CAUTIOUS’ about over-mixing the dough. I use a small Kitchen Aid food processor, and I had not pulsed it enough. Put dough back in container, and pulsed it more. Until it looked like the pie dough in your video. It turned out good. Did not have to add anything else. The measuring…I am a home economics major/instructor, so exact measuring is a problem for me. Everything was measured exact amount. Thanks for sharing your recipe!
Hi! I just put my first batch of dough in the refrigerator and can’t wait for the results! Question: When I removed the dough from my food processor it seemed overly dry. I had a hard time keeping it formed together and not crumbling as I was wrapping it in plastic wrap. Did I over process it in the food processor or maybe something else? I did freeze the butter for about 30 minutes.
Hi Cindy! There may have been a little too much flour, or it possibly could have needed to stay in the food processor for just a few more pulses. I hope it still turns out for you. 🙂
Hi again, Sam,
This is now my favorite pie crust. I happened to have some sour cream in the refrigerator, so I decided to try this for my chess pie, which is now in the oven. I was afraid of it as I was rolling it out, because the sour cream aroma is very strong before it is baked. I had some scraps, so I rolled them out, covered them with butter and cinnamon sugar, and baked them. This crust is SOOOOOOOOOOOOOOO tender from the sour cream, and SOOOOOOOOOOOOOOOOOOOO flaky from the way the butter is incorporated, and there is no sourness to it at all. Even the scraps, which i had to squeeze together (because the dough itself is very flaky) before I rolled it out, are tender and flaky. Also, this rolls very nicely right out of the refrigerator. Mine was cracking a lot at the edges, so I let it rest a few minutes, as you suggested, then it was great.
Oh, since I’m older than your mother, I played it safe like she does, and let the food processor run until it started to hold together in clumps, and I will continue to do it that way, as will she.
I’m so glad you enjoyed it so much Bruce! The sour cream really steps this pie crust to the next level. 🙂
Now that I’ve made it twice (and forgot the sugar both times. I can’t wait to do it right, because I know it will be even better), I am 100% with your mother, and here’s why. When you stop mixing where you do, you have to work the dough on the counter for a while to get it from crumbs into an actual dough. With your mother’s method of mixing it until it actually clumps together (but before it forms a ball in the food processor), you have a dough, and all you have to do is shape it into a ball. Bottom line: her way is less work. Either way, it rolls out like a dream, and is the best pie crust I’ve ever eaten.
I made it for the third time and finally remembered the sugar. As I said before, it was fine without it, but it is even better with it.
Wonderful! We’re so happy to hear that Bruce 🙂
I have a question re: unsalted butter. I notice many recipes call for unsalted butter and then add salt, and I wonder if using plain salted butter and omitting the separate salt comes to the same? I can’t wait to try this crust, have never made one using sour cream before!
Hi Ella! The purpose of using the unsalted butter and adding salt is to control the salt in the recipe. I actually have a post that talks about salted or unsalted butter. There is a formula to reduce the salt based on how much butter is in the recipe. 🙂
Thank you!! I’d been curious about that for a long time and had never found the answer!
Another reason for using unsalted butter is that it is probably fresher. Salt is added as a preservative, not for flavor. Salted butter can sit in cold storage for a long time without going rancid. Unsalted butter can’t, so it has to be sold much sooner (read that fresher) than salted.
It is better to use unsalted butter because salted butter varies in the amount and with unsalted butter you can control the salt content.
Looks like u use a glass pie plate, putting it in the freezer and in a hot oven, wouldn’t the glass shatter? What about ceramic?
Hi Vicki! You are correct. Removing it from the refrigerator and placing in the oven is not a good idea. You want to refrigerate the dough only and then roll it out and place it in your pie plate when ready to use. 🙂
I am a little confused about the step to put in freezer for about 20 minutes while the oven preheats to 375. Also are the pie weights in the parchment paper/ pie crust while its in the freezer. Don’t laugh, I am 70 & have been baking for many years and thought I would try something new, never made a blind baked crust – so to be safe I am using a “tin” pie pan tonight – its actually in the oven now for T-Day. It smells incredible – and I left out the cloves for the first time.
I re-read the recipe – I see that the pie weights go in right before going into oven. Didn’t have weights so I used some old pinto beans – Pumpkin pie just came out of the oven. Looks incredible-smells yummy! Thank you 🙂
I am excited to try! One question- I want to prepare the crust 1 day in advanced. Should I roll it out and put it in a pie dish, or keep it in a ball, until I’m ready to fill it?
Hi Nicole! Either will work fine. If you do roll it out into the dish make sure to keep it covered tightly so it stays fresh. 🙂
I’m getting ready to try your pie crust recipe. I notice you don’t specify the kind of butter other than unsalted. I don’t know if you are able due to brand issues, but do you have a recommendation. I have read that the European-style butters, some of which are now made in US, are better because of the higher fat content. Do you find this to be true?
Hi Elese! Standard unsalted butter is what I generally use, any brand will work so long as it is butter (not margarine). And YES, I do love to use European-style butter whenever I can find it. While it’s not a necessity for this recipe, it will only make your pie crust taste even better. I hope that helps! 🙂
I did it!!! After (not saying how many) years of attempting homemade crust and then resorting to boxed, I finally had success with your crust. Thank you so much. I still struggled a little with size because my new pie pans are slightly bigger than the old ones made by same company :/, so I rolled it dangerously thin but it held up during baking and was unnoticeable when eaten—just delicious.
Yay! I’m so, so happy to hear the crust worked so well for you, Elese! Thank you so much for trying my recipe 🙂
Hi, I had to drop by and leave a comment. I’ve always had trouble with pie crust, but this one was so nice to work with. It came together easily, and rolled out so well. It came out super buttery and flaky, but also held up well under the pumpkin and apple pies I made. I broke my food processor, so I grated the butter into the flour with a box grater and it still turned out lovely. Thanks for the recipe!
I’m so glad you enjoyed it so much, Anna! Thanks for the feedback! 🙂
Hi Sam!
I am a lover of all your recipes. I have had some dietary restrictions lately and it makes me sad that I can no longer have gluten. I know… it’s just not fair. I was wondering if this pie crust recipe would work the same if I used Bob’s Red Mill All Purpose Gluten Free Flour?
I love how easy this crust comes together in the food processor. Please give me your thoughts. I’m hoping to have a delicious pumpkin pie for Thanksgiving.
Warmly,
Channen
I’m so sorry to hear that Channen! I hope you are feeling better soon! I’m not sure how the gluten free flour would work. Unfortunately I just don’t have much experience using it. If you do try it I would love to know how it goes. 🙂
Hi Sam could the sour cream be substituted for cream cheese instead?
Hi Karen! The only substitute we’d recommend is full-fat Greek yogurt. Hope that helps!
Thank you for this! After trying all sorts of recipes, this is THE pie crust recipe I’ll use from now on! Easy and delish!
I’m so happy to hear this, Sara! Thank you so much for trying my recipe, I appreciate it! 🙂
Wonderful recipe. I made this with my favorite apple pie filling. The crust was flaky, buttery, and tender. Thanks again for another great recipe Sam!
We’re so happy you liked the pie crust, Erin! Thanks so much for commenting. Enjoy 😊
So EASY and delicious! Thisis my NEW pie crust for~ EVER!
Yay! So glad you enjoyed it as much as I do, Karen! Thank you for commenting 🙂
I love the ease of this crust as well as flavor and texture but I may have to double it. I thought since my pie plate was 9 & 1/2” from the inner edge it would work but my crust did not cover it enough to come over the edge. I will try again. 🤗
Hi Tammy! We’re so happy you loved this pie crust! The recipe fits a 9 or 10″ pie plate, so it should’ve worked perfectly for your size dish. Did you roll it out to a 12″ circle before transferring it over to your dish?
I did roll it out into a bit of a sloppy circle with a wooden rolling pin but it was very thin.. altho I still used it and it worked but without the overlapping edge. It barely went up the sides…My lemon meringue pie recipe called for a pre baked crust, so it baked up nice just quite thin and none over the edge of the plate. I really think doubling it will work for me next time. Its the only pie crust recipe I have been able to do so far, so I do love it. Just need more of it lol
Can I use this recipe with pie filling and a crumble topping ?
How long do I bake it and at what temp for using pie filling and crumble topping
You can absolutely use it with a filling and a crumb topping. As for how long it needs to bake that I can’t be sure about. It really depends on your particular filling and the topping you put on it.
I use this recipe all time. Crust is so delicious and flaky. I always get compliments. It’s the sour cream that makes this so good.
I even make dough plain, cut it into strips, sometimes sprinkle a little sugar on it and bake. Great for a little yummy snack.
I’m so glad you have enjoyed it so much, Lori! 🙂
Hi Can I prepare the pie crust dough and freeze it for using it at a later day ¿
That should work just fine. 🙂
I’ve made this again and again – it’s now a firm family favorite! Love all your recipes. Thanks so much for this!
I’m so glad everyone has enjoyed it so much, Courtney! 🙂
I just made a double-batch of this. I think I followed the instructions very carefully but had a considerable amount of crust shrinkage & slumping when blind-baking. When you blind bake, should the weights fill the whole pie plate, right to the top? That may have been the issue. I am making your chocolate pie and have no doubt it will still be delicious.
Hi Christine! Yes, the weights should fill the pie and go all the way up the sides. Definitely check out our how to blind bake pie crust post for helpful tips!