How To Make No Fail, Sour Cream Pie Crust
Buttery, flaky, and easy, this pie crust recipe is very simple and is enriched with more flavors by the added sour cream.
Cut the butter into cubes and let it sit on the counter to take the chill off.
In a large bowl, vigorously whisk together the flour, salt (omit if using salted butter), and sugar (if using).
Sprinkled the cubes of butter over the flour. Use your clean hands to squish the flour and butter together with thumbs, fingers, and knuckles. Work the butter into the dough until it resembles a coarse meal with some flattened chunks of butter.
Add the sour cream to the flour butter mixture. Use a fork to incorporate into the mixture.
Use your to gather the pastry dough together into a large ball. Use a knife to cut the ball in half. Form into two disks.
While working the dough into disks, it should end up smooth, having the consistency of Play-Doh. Form the disks so that there are no cracks.
Sprinkle all over with a little flour. Wrap tightly with plastic wrap. Once the dough disk is wrapped in plastic wrap, massage the dough and the edges with warm hands to close any cracks. Chill in the refrigerator for an hour or up to a day ahead.
After the dough has been sitting in the fridge for an hour, remove it and let it sit for 5 to 10 minutes at room temperature to become more malleable before rolling out.
If it still feels too stiff to roll out, hold hands around the edges to soften. To roll out, sprinkle a clean, flat surface with flour. Check to make sure the bottom is not sticking. If it is, lift it up and sprinkle a little flour underneath.
Roll out to 12 to 14 inches wide, to an even thickness.
- Calories: 1395.29kcal
- Fat: 104.55g
- Saturated Fat: 65.06g
- Trans Fat: 3.72g
- Monounsaturated Fat: 26.86g
- Polyunsaturated Fat: 4.45g
- Carbohydrates: 101.31g
- Fiber: 3.38g
- Sugar: 6.25g
- Protein: 15.07g
- Cholesterol: 273.71mg
- Sodium: 697.87mg
- Calcium: 109.66mg
- Potassium: 242.26mg
- Iron: 5.93mg
- Vitamin A: 876.84µg
- Vitamin C: 0.52mg
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