This is the only pie crust recipe you'll ever need! Buttery, flaky, and foolproof, this recipe comes together quickly in the food processor, so you can have a perfect pie dough chilling in your refrigerator in a matter of minutes.Makes enough for one 9”-10” pie plate. This recipe makes a single pie dough, for a double crust, simply double the recipe.Don't forget to watch the how-to video!
Combine flour, sugar, 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).
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!
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.
Use according to your pie filling recipe’s instructions, or see notes below to blind bake (bake an empty pie shell).
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:
I highly recommend a food processor for this recipe, it makes quick work out of the dough without being an arm workout! However, if you do not have a food processor you may use a pastry cutter, grater, or even a knife to cut the butter into the flour mixture before stirring in the sour cream.
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), allow the pie dough to chill for at least 45 minutes as instructed. Roll out and arrange in your pie plate, then place it in the freezer for at least 20 minutes while you preheat your oven to 375F. Once oven is preheated, line crust with parchment paper and fill with pie weights. Place on a baking sheet and transfer to 375F oven to bake for 15 minutes, carefully remove from oven and remove parchment and pie weights, then return to the oven and continue to bake until beginning to turn golden brown, about 10 additional minutes.
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.
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.
I originally published this recipe several years ago, but since then I’ve come to feel that it would be nice to have just a tad more dough, especially if I wanted to do a decorative edge. To solve this I’ve slightly scaled up the recipe so that you have plenty to work with. Essentially, the recipe is unchanged, I’ve just scaled each of the ingredients up a bit proportionately so there’s more pie dough!