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.
Scott Zittritsch
I occasionally, make chicken pot pie, though I had never made homemade pie crust before I wanted to try. I’m extremely inexperienced with baking, so I about fell over when my wife said, “This crust is amazing. It’s the best crust I’ve ever had.” I mean, I thought it tasted good, but she’s not one to hand out compliments on my unrefined baking skills.
So this recipe is now at the top of my list (a rather short list) for successful attempts. I’m planning to give the apple pie a go this up coming weekend.
Sam
I am so glad everyone enjoyed it so much, Scott! 🙂
Jerry wilson
The best pie crust I have ever made. Myself binging a widower have to make my favorites all by myself.
Sam
I am so glad you enjoyed it Jerry! 🙂
Emily P
Hi!
I was wondering if I can make the crust and then refrigerate overnight? I was also wondering if using all purpose should I substitute 1tbsp per cup of flour for cornstarch to make it a pastry flour?
Thank you!
Sam
Hi Emily! You can store this in the refrigerator for several days if you need to just make sure to wrap it tightly. There is no need to use that substitution here. 🙂
Emily
Thank you so much!
Anna
I doubted this recipe but thought I’d give it a shot anyways, it turned out great! The dough is soft and absolutely perfect for rolling out and transferring to the pie pan. The end result is light, flakey, and has good flavor. I had never heard of sour cream in pie dough but I sure do like it.
Sugar Spun Run
I am so glad that it turned out perfectly for you, Anna! Thank you for trying my recipe. 🙂
Yvonne Moore
Loved this recipe, tasty, flaky and easy. I doubled the recipe with no problems and used it for fresh blueberry hand pies. YUMMY
Sugar Spun Run
Your blueberry hand pies sound amazing, Yvonne! I am so glad that the crust worked perfectly for you and that you enjoyed it! Thanks for commenting. 🙂
Melissa
Hey Sam,
I used this pie crust recipe for your awesome apple turnovers and Empanadas! So good with the empanada filling! Definitely a repeat! Thank you Sam!!!
Sam
You’re very welcome, Melissa, I’m so glad you enjoyed! Thank you for commenting! 🙂
Liz
Hi Sam!
What do you recommend about making enough pie crusts to save for future recipes so they’re ready to go? 1) Can I freeze these? 2) If yes, how long are they good in the freezer for? 3) If yes to my first two questions, what are the instructions for thawing? Would I have to defrost in the fridge and then let it sit at room temperature? I have sour cream that’s about to expire and figured I could make some crusts for future use now 🙂 Thanks in advance!
Sam
Hi Liz! I have never tried freezing the crusts but I imagine you wouldn’t have an issue doing so. I would say they are good for a couple of months in the freezer. To thaw I would just transfer to the refrigerator until they are thawed enough to roll out and use. 🙂
Lynn
I have been making pie crusts probably longer than the age you are😉. My husband was into tarts and bought me the Martha Stewart Tart and Pie cookbook that I’m afraid to say is over 30 years old! You should see how young Martha is on the picture!!! I have always been known for my pie crusts. I just make them well.
Even though I’m a seasoned baker, I am always open to new ideas. I hv been following u, as you hv some good recipes. And you are very good with your instructions:)
I love the idea of using sugar for blind baking!!! I hv been using beans. Can I do for my individual tarts as well?
My question is the pie crust. Sour Cream?? I hv never heard of using that. I’m a straight butter, flour, dash of salt, sugar and ice water gal. I never use shortening in anything. Can you tell me why you use Sour Cream and what it does to the pie crust?
Thanks so much.
Sam
Thank you so much, Lynn! You can use the sugar for your tart crusts too. For the sour cream, without getting too far in depth, it mostly has to do with water and fat molecules and how they are combined, but essentially it makes the crust more tender. 🙂
Sarah Snyder
Love this super easy and great recipe in combination with your banana cream pie recipe!
Sam
I’m so glad you enjoyed, Sarah!! Thank you for commenting 🙂
Susan
I’m very intrigued by this recipe that’s a really high butter to flour ratio.
Sam
Hi Susan! I think you are going to LOVE it! 🙂
Margret Kelly
this is an amazing recipe! I made turnovers with this recipe and they turned out so well! The pie crust was so buttery and flaky. it was the perfect pairing for the fruit filling. I would 100% make this again!
Sam
I am so glad you enjoyed the pie crust, Margret! 🙂
Ashton
Hi Sam,
I made your pie crust the other day and it stuck to the pie dish. I’ve made this pie crust many times and never had this problem. Any idea of what I did wrong? This was the first time I blind baked the crust before adding the filling. Any pointers would be greatly appreciated.
P.S. I LOVE ALL YOUR RECIPES!!!!
Sam
Oh no! That’s very frustrating, Ashton, and I’m sorry to hear it. Did any of the filling leak through? Or if the pie crust was still a little under-baked on the bottom or if the filling is a particularly watery one that can sometimes cause this as well. I was doing some reading trying to figure out why this might have happened to you and some people have said they have solved this problem by lightly dusting the bottom of their pie crust with flour before placing it in the pie tin. My pie dough usually has a fair bit of flour on the bottom so maybe this is why this hasn’t happened to me before?
I’m happy to try and help troubleshoot further and I really appreciate you using my recipes!
Georgia
Can this be made without a food processor ?
Sugar Spun Run
Hi, Georgia! A food processor makes the process simple, however, you can also use a pastry cutter instead. 🙂
Maria
Hello!! Do you happen to have a recipe that doesn’t include sour cream? Unfortunately, where I live sour cream is usually really expensive.
Sugar Spun Run
Hello, Maria! I have had others substitute greek yogurt and have had success. I hope that this easy to find where you live. If you are looking for another kind of pie crust, I have a graham cracker crust recipe as well. 🙂
Nada
can I add some cocoa powder to make it chocolate flavored pastry??if doing that,do I need to reduce the flour by 1 tablespoon and add cocoa instead or just add 1 tablespoon cocoa and the flour amount remains the same?
Sugar Spun Run
Hi, Nada! I have not tried making the pie crust chocolate-flavored so unfortunately, I can not advise. If you try it, I’d love to know how it works for you. 🙂
Nada
Anyway,I have to say that this is the best pie crust recipe I’ve ever made..I gave it a go yesterday and it came out amazingly flaky&tender..I made a salted caramel chocolate tart and it was an amazing recipe…thank you dear for sharing this recipe&by the way I’m only 19 year old and loved that the people asked for the recipe as if i was a professional chef :))
Sugar Spun Run
What an amazing compliment to receive, Nada! I am so happy to hear that the pie crust was such a hit. Thanks for trying my recipe. I can’t wait to hear what you try next! 🙂