Sour Cream Pie Crust Recipe

Experience the magic of a flaky and delicate sour cream pie crust. This homemade crust recipe is perfect for both sweet and savory pies. Its secret ingredient, sour cream, adds a rich and tangy flavor that truly sets it apart. So, if you're tired of the same old pie crust and want to try something new, this is the recipe you need.

Photos of Sour Cream Pie Crust Recipe

The main ingredients for this recipe are pretty straightforward and likely already in your kitchen. However, sour cream might not be an everyday staple in your refrigerator. It is readily available in the dairy section of most supermarkets. Remember, the quality of sour cream affects the flavor of the pie crust, so choose a good quality one.

Ingredients for the Sour Cream Pie Crust

All purpose flour: The base of the crust. It's versatile and perfect for making a sturdy and flaky pie crust.

Salt: Balances the flavors and enhances the overall taste of the crust.

Sugar: Adds a subtle sweetness to the crust, making it suitable for both sweet and savory pies.

Unsalted butter: Gives the crust a rich flavor and flaky texture. Unsalted butter lets you control the saltiness of your crust.

Sour cream: The star ingredient. It provides a rich, tangy flavor and makes the crust incredibly tender.

One reader, Hasheem Dodge says:

This sour cream pie crust recipe is a game-changer! The addition of sour cream gives the crust a rich and tangy flavor, and the texture is perfectly flaky. It's so easy to work with and bakes up beautifully. I'll never go back to my old pie crust recipe!

Hasheem Dodge

Techniques for Crafting the Perfect Sour Cream Pie Crust

How to prepare the pie crust: This involves mixing the flour, salt, sugar, butter, and sour cream together to form a dough. The process includes cutting the butter into cubes, incorporating it into the flour mixture, and forming the dough into disks.

How to chill the dough: After forming the dough into disks, it needs to be wrapped tightly with plastic wrap and chilled in the refrigerator for at least an hour or up to a day ahead.

How to roll out the dough: Once the dough has chilled, it should be allowed to sit at room temperature for 5 to 10 minutes to become more malleable before rolling out. The dough should be rolled out on a floured surface to an even thickness of 12 to 14 inches wide.

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.

Preparation: 20 minutes

Cooking:

Chill Time: 1 hour

Total: 1 hour 20 minutes

Serves:

Ingredients

2cupsall purpose flour
1tspsalt
2tspsugar,(for sweet recipes, otherwise skip)
8ozunsalted butter,cubed
½cupsour cream,(full fat, NOT light sour cream)

Instructions

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.

Nutrition

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

Pro Tip for Mastering Sour Cream Pie Crust

When working with butter in pie crust recipes, it's crucial to keep it cold until it's time to incorporate it into the dough. This helps create a flaky texture in the finished crust. However, if the butter is too hard, it can be difficult to mix into the flour. A good tip is to cut the butter into small cubes and let it sit at room temperature for about 10 minutes before using. This will take the chill off and make it easier to work with, without letting it get too soft.

Time-Saving Tips for Making Sour Cream Pie Crust

Prepare the ingredients: Gather all the necessary ingredients and tools before starting to make the sour cream pie crust. This will help streamline the process and prevent any last-minute scrambling.

Chill the butter: Cut the butter into cubes and place it in the freezer for a few minutes to speed up the process of incorporating it into the flour mixture.

Use a food processor: Instead of manually working the butter into the flour, consider using a food processor to quickly achieve a coarse meal texture for the dough.

Roll out both crusts: Roll out both pie crusts at the same time to save time and ensure uniform thickness for the crusts.

Chill the dough: While the dough is chilling in the refrigerator, use that time to prepare the pie filling or any other components of the recipe. This will make the overall process more efficient.

Prep ahead: Consider making the pie crust dough a day ahead to save time on the day of baking. This allows for better time management and planning.

Substitute Ingredients For Sour Cream Pie Crust Recipe

all purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used as a healthier alternative to all-purpose flour, adding a nutty flavor and a slightly denser texture to the crust.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter, providing a rich flavor and a flaky texture to the crust.
sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a lower-fat alternative to sour cream, adding a tangy flavor and moisture to the crust.

Presentation Ideas for a Delightful Sour Cream Pie Crust

Elevate the crust: Gently roll out the sour cream pie crust to a perfect thickness, ensuring it is even and smooth. The crust should be the foundation of the dish, so take your time to make it impeccable.
Create a stunning lattice design: Use the sour cream pie crust to craft an intricate lattice design on top of a fruit pie. The lattice should be meticulously woven to showcase your attention to detail and precision.
Add a touch of elegance with cutouts: Cut out decorative shapes from the sour cream pie crust, such as leaves or flowers, and delicately place them on top of the pie. These cutouts will add a sophisticated and artistic element to the presentation.
Brush with a glaze: After baking, brush the sour cream pie crust with a light glaze to give it a beautiful sheen. This will enhance the visual appeal and make the crust look irresistible.
Serve in individual portions: Instead of a traditional pie, consider creating individual tartlets with the sour cream pie crust. This presentation adds a touch of refinement and makes for an elegant serving option.
Incorporate decorative crimping: Use the sour cream pie crust to create decorative crimping along the edges of the pie or tartlet. The intricate crimping will showcase your pastry skills and add a professional touch to the presentation.
Personalize with monogrammed initials: For a unique and personalized touch, use small letter-shaped cookie cutters to create monogrammed initials from the sour cream pie crust. Place the initials on top of the pie or tartlet to add a bespoke element to the presentation.
Highlight with edible flowers: Garnish the plated pie or tartlet with delicate and colorful edible flowers to elevate the overall visual appeal. The addition of edible flowers will bring a touch of sophistication and elegance to the presentation.

Essential Tools for Making Sour Cream Pie Crust

Food processor: A food processor is a versatile kitchen appliance that can be used for various tasks such as mixing, chopping, and pureeing ingredients. It is great for making pie crusts as it can quickly blend the flour and butter to the desired consistency.
Mixing bowl: A mixing bowl is essential for combining the flour, salt, sugar, butter, and sour cream to create the pie crust dough. It provides a spacious and convenient space for mixing and kneading the ingredients.
Pastry cutter: A pastry cutter, also known as a pastry blender, is a hand tool with curved metal blades used to cut butter into flour when making pie crusts. It helps to create a crumbly texture, which is essential for a flaky crust.
Plastic wrap: Plastic wrap is used to wrap the pie crust dough before chilling it in the refrigerator. It helps to keep the dough moist and prevents it from drying out.
Rolling pin: A rolling pin is used to roll out the pie crust dough to the desired thickness. It helps to evenly flatten the dough for shaping into the pie dish.
Knife: A knife is used to cut the pie crust dough into two disks before wrapping them in plastic wrap. It is also used to trim the excess dough when shaping the crust in the pie dish.
Refrigerator: The refrigerator is used to chill the pie crust dough, allowing the butter to firm up and the gluten to relax. Chilling the dough helps to ensure a flaky and tender crust.
Clean, flat surface: A clean, flat surface, such as a countertop or pastry board, is essential for rolling out the pie crust dough. It provides a smooth and even surface for shaping the dough.
Fork: A fork is used to incorporate the sour cream into the flour and butter mixture when making the pie crust dough. It helps to evenly distribute the ingredients.
Measuring cups and spoons: Measuring cups and spoons are used to accurately measure the flour, salt, sugar, and sour cream for the pie crust recipe. Precise measurements are crucial for the success of the crust.

Storing and Freezing Sour Cream Pie Crust

If you're not using the pie crust immediately, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days.
For longer storage, you can freeze the pie crust for up to 3 months. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container.
When you're ready to use the frozen pie crust, transfer it to the refrigerator and let it thaw overnight.
Once thawed, let the pie crust sit at room temperature for about 10-15 minutes before rolling it out. This will make it easier to work with and prevent cracking.
If you have any leftover pie crust after baking, you can store it in an airtight container at room temperature for up to 3 days.
For a longer shelf life, you can also store the baked pie crust in the refrigerator for up to 5 days or in the freezer for up to 2 months. Just make sure to wrap it tightly in plastic wrap or aluminum foil before storing.

How To Reheat Leftover Sour Cream Pie Crust

Preheat your oven to 350°F (175°C). Place the leftover pie crust on a baking sheet and cover it loosely with aluminum foil. This will help prevent the crust from burning or drying out while it reheats. Bake for 10-15 minutes, or until the crust is warmed through and slightly crispy.
If you prefer a softer crust, wrap the leftover pie crust in aluminum foil and place it in a preheated 350°F (175°C) oven for 8-10 minutes. The foil will help trap moisture, keeping the crust soft and pliable.
For a quick and easy method, place a slice of the leftover pie crust on a microwave-safe plate and heat it in the microwave for 15-20 seconds. Keep in mind that this method may result in a slightly soggy crust, but it's perfect if you're in a hurry.
If you have an air fryer, you can use it to reheat your leftover pie crust. Preheat the air fryer to 350°F (175°C) and place the crust in the basket. Cook for 3-5 minutes, or until the crust is heated through and crispy.
For a crispy, flaky crust, heat a skillet over medium heat and add a small amount of butter or oil. Place the leftover pie crust in the skillet and cook for 1-2 minutes on each side, or until it's golden brown and heated through.

Interesting Trivia About Sour Cream Pie Crust

The sour cream pie crust is a versatile option for both sweet and savory pies. Its flaky texture and rich flavor make it a perfect base for various fillings, from fruit to custard to meat. This crust is also easy to work with, making it a great choice for beginner bakers. Additionally, the addition of sour cream adds a subtle tanginess to the crust, enhancing the overall taste of the pie. Whether you're making a classic apple pie or a savory quiche, the sour cream pie crust is a reliable and delicious choice for your baking needs.

Is Making Sour Cream Pie Crust at Home Cost-Effective?

The cost-effectiveness of this sour cream pie crust recipe is quite high. The ingredients are simple and commonly found in most households, making it a budget-friendly option. The use of sour cream adds richness and flavor to the crust, making it a versatile choice for both sweet and savory pies. The approximate cost for a household of 4 people is around $5-$7, depending on the cost of ingredients in your area. Overall Verdict: 9/10

Is Sour Cream Pie Crust Healthy or Unhealthy?

The sour cream pie crust recipe, while delicious, is not particularly healthy due to its high content of saturated fat and refined carbohydrates. Here's a breakdown of the nutritional concerns:

High in saturated fat: The recipe calls for a significant amount of butter, which is high in saturated fat. Consuming too much saturated fat can increase the risk of heart disease and other health issues.
Refined carbohydrates: All-purpose flour is a refined carbohydrate, meaning it has been stripped of its fiber and nutrients during processing. Consuming too many refined carbohydrates can lead to blood sugar imbalances and an increased risk of type 2 diabetes and obesity.
Low in fiber: The recipe lacks whole grains or other sources of dietary fiber, which are essential for maintaining a healthy digestive system and promoting feelings of fullness.
High in calories: The combination of butter, sour cream, and flour results in a calorie-dense crust, which may contribute to weight gain if consumed in excess.

To make this recipe healthier, consider the following modifications:

Replace half of the all-purpose flour with whole wheat pastry flour or almond flour to increase the fiber content and reduce the amount of refined carbohydrates.
Reduce the amount of butter used and replace some of it with Greek yogurt or olive oil to decrease the saturated fat content while maintaining a tender texture.
Experiment with adding herbs, spices, or finely chopped vegetables to the crust to boost its nutritional value and flavor profile.
Be mindful of portion sizes when using this crust in pies or tarts, as it is still a treat that should be enjoyed in moderation as part of a balanced diet.

Editor's Opinion on This Sour Cream Pie Crust Recipe

The sour cream pie crust recipe you've provided is a unique and innovative twist on a classic pie crust. The addition of sour cream adds a tangy flavor and a tender texture to the crust, making it a delightful complement to both sweet and savory fillings. The instructions are clear and detailed, ensuring that the dough is properly prepared and handled. This crust has the potential to elevate the overall taste and texture of pies, tarts, and quiches. It's a versatile and promising recipe that can inspire culinary creativity.

Enhance Your Sour Cream Pie Crust Recipe with These Unique Side Dishes:

Mashed Potatoes: Creamy garlic mashed potatoes with a hint of parmesan cheese

Grilled Asparagus: Tender asparagus spears drizzled with a balsamic glaze and sprinkled with toasted almonds

Fruit Salad: A refreshing mix of seasonal fruits tossed in a honey-lime dressing

Chicken Soup: Hearty chicken and vegetable soup with a touch of thyme and a squeeze of lemon

Chocolate Cake: Decadent chocolate cake with a velvety smooth ganache frosting

Delicious Alternatives to Sour Cream Pie Crust

Creamy Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of garlic, perfect for a comforting side dish.

Balsamic Glazed Chicken: Tender chicken thighs glazed with a sweet and tangy balsamic reduction, a delicious and easy dinner option.

Mixed Berry Cobbler: A warm and juicy mixed berry cobbler topped with a buttery, golden crust, a delightful dessert for any occasion.

Appetizers and Main Dishes to Serve Alongside Sour Cream Pie Crust

Appetizers:

Stuffed Mushrooms: For a savory and indulgent appetizer, try creating stuffed mushrooms filled with a flavorful mixture of cheese, herbs, and breadcrumbs. These bite-sized treats are perfect for entertaining and will surely impress your guests.

Spinach and Artichoke Dip: A classic and crowd-pleasing appetizer, spinach and artichoke dip is a creamy and cheesy dish that pairs perfectly with crispy tortilla chips or toasted bread. It's easy to make and always a hit at any gathering.

Main Courses:

Chicken Alfredo: Creamy, indulgent, and satisfying, this classic Italian dish is perfect for a cozy night in. The rich and velvety sauce pairs perfectly with tender pieces of chicken and al dente pasta.

Beef Stroganoff: Tender strips of beef, savory mushrooms, and a luscious sour cream sauce come together in this comforting and hearty dish. Serve it over a bed of buttery egg noodles for a meal that will warm you from the inside out.

Why trust this Sour Cream Pie Crust Recipe:

This sour cream pie crust recipe is a game-changer for your baking adventures. The addition of sour cream lends a delightful tanginess and a tender texture to the crust, making it perfect for both sweet and savory pies. The use of unsalted butter ensures a rich and buttery flavor, while the incorporation of all purpose flour guarantees a flaky and delicious result. Trust in the magic of this recipe, as the combination of these high-quality ingredients promises a pie crust that will elevate your culinary creations to new heights.

Want to share your experience with this sour cream pie crust recipe or have any tips to enhance it further? Join our Baking and Desserts forum section to discuss and connect with fellow baking enthusiasts!

FAQ:

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but you should reduce the amount of additional salt in the recipe to compensate for the salt in the butter.

Can I make the dough ahead of time and freeze it?

Yes, you can make the dough ahead of time and freeze it. Wrap the dough tightly in plastic wrap and store it in an airtight container in the freezer for up to 3 months. Thaw it in the refrigerator before using.

Can I substitute sour cream with yogurt?

Yes, you can substitute sour cream with plain yogurt. However, the texture and flavor may vary slightly.

How do I know when the pie crust is done baking?

The pie crust is done baking when it is golden brown and firm to the touch. It should also have a slightly flaky texture.

Can I use this crust for both sweet and savory pies?

Yes, this sour cream pie crust can be used for both sweet and savory pies. It has a rich, buttery flavor that complements a variety of fillings.