Sour Cream Pie Crust: Flaky, Tender & Easy

Sour cream pie crust is a tender, flavorful alternative to standard pie dough, made with flour, butter, and sour cream. The sour cream adds a subtle tang and moisture that produces an exceptionally flaky, easy-to-roll crust that doesn’t shrink as much as traditional recipes. It works beautifully for both sweet and savory pies, and it’s forgiving enough for beginner bakers.

Ingredients

2 1/2 cups (300 g) all-purpose flour, plus more for rolling
1 teaspoon (5 g) salt
1 tablespoon (12 g) granulated sugar (optional, for sweet pies)
1 cup (226 g) cold unsalted butter, cut into small cubes
1/2 cup (120 g) cold sour cream
2–4 tablespoons (30–60 ml) ice water, as needed

Instructions

In a large bowl, whisk together the flour, salt, and sugar (if using). Add the cold butter cubes and toss to coat them in the flour.
Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. Work quickly to keep the butter cold.
Add the cold sour cream and stir with a fork until the dough starts to come together. If it seems dry, add ice water one tablespoon at a time until the dough holds together when pinched.
Turn the dough out onto a lightly floured surface and gather it into a ball. Divide in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
When ready to roll, let the dough sit at room temperature for 5–10 minutes. On a floured surface, roll one disk to about 1/8-inch thickness, turning frequently to prevent sticking.
Fit the dough into a 9-inch pie pan, trim the edges, and crimp as desired. For a single-crust pie, proceed with your filling and bake as directed. For a double-crust pie, roll the second disk and cover the filling, sealing and crimping the edges.
If your recipe calls for a pre-baked crust, prick the bottom with a fork, line with parchment and fill with pie weights, and bake at 425°F (220°C) for 15 minutes. Remove weights and bake 5–7 more minutes until golden.

Tips

Keep everything cold: Cold butter and sour cream are essential for flakiness. If the dough warms up while rolling, chill it again for 15 minutes before continuing.
Don’t overwork the dough: Overmixing develops gluten, which makes the crust tough. Mix just until the dough comes together, and handle it as little as possible.
Substitution: You can replace sour cream with full-fat Greek yogurt or crème fraîche, but the texture may be slightly less tender. For a dairy-free version, use a plant-based sour cream, though the crust will be a bit more delicate.
Common mistake: Skipping the chilling step leads to a crust that shrinks during baking. Always chill the dough at least 1 hour before rolling.

Serving Suggestions

This crust shines with fruit pies like apple, cherry, or blueberry, as well as custard pies such as pumpkin or pecan. It also works wonderfully for savory quiches and pot pies. Serve sweet pies with vanilla ice cream or whipped cream, and savory pies with a side salad.

Variations

Herb crust: Add 1 tablespoon chopped fresh thyme or rosemary to the flour for a savory twist.
Whole wheat: Replace half the all-purpose flour with whole wheat flour for a nuttier flavor and slightly denser texture.
Sweet crust: Increase sugar to 2 tablespoons and add 1 teaspoon vanilla extract to the sour cream for dessert pies.

Storage and Reheating

Unbaked dough disks can be refrigerated for up to 2 days or frozen for up to 3 months (wrap tightly). Thaw frozen dough in the refrigerator overnight before rolling. Baked crusts can be stored at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To re-crisp a baked crust, place it in a 350°F (175°C) oven for 5–7 minutes. Fully baked pies with filling should be refrigerated and typically keep for 3–4 days.

Frequently Asked Questions

Why is my crust tough? Overworking the dough develops too much gluten. Mix just until combined and handle as little as possible.

Can I use this crust for a no-bake pie? Yes, but you’ll need to pre-bake it first as described in step 7, then cool completely before adding a no-bake filling.

Why does my crust shrink during baking? Shrinkage usually happens if the dough wasn’t chilled enough or if it was stretched when placed in the pan. Chill thoroughly and ease the dough into the pan without pulling.

Can I make this crust in a food processor? Absolutely. Pulse the flour, salt, and butter until coarse, then add sour cream and pulse just until the dough starts to clump. Be careful not to over-process.

How do I prevent a soggy bottom? For fruit pies, brush the bottom crust with a beaten egg white before adding filling, or sprinkle with a thin layer of breadcrumbs or ground nuts.

Can I freeze the rolled-out crust? Yes, roll it out, place it in the pie pan, and freeze until firm. Then wrap well and freeze for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).