Rich & Creamy Sour Cream Pie Crust
This Rich & Creamy Sour Cream Pie Crust is my go-to recipe for the flakiest, most tender pie crust you'll ever taste. The addition of sour cream not only adds a subtle tanginess but also helps create a beautifully light texture that holds up perfectly under any filling, sweet or savory. I always keep some of this versatile crust in my freezer for quick and easy pie-making days, ensuring I can whip up a delicious pie at a moment's notice. Perfect for fruit pies, custards, and quiches alike, this dough is a game changer for any home baker!
2
Servings
1020
Calories
8
Ingredients
Ingredients
Sour cream
6 tablespoons (None)
Ice water
2 tablespoons (None)
Sugar
1 teaspoon (None)
Salt
3/4 teaspoon (None)
All-purpose flour
2 1/4 cups (None)
Cake flour
1/4 cup (None)
Chilled butter
1/2 cup (Cut into bits)
Chilled Crisco
1/2 cup (Cut into bits)
Instructions
1
In a small bowl, combine the sour cream, ice water, sugar, and salt, whisking until well blended.
2
In a large mixing bowl, sift together the all-purpose flour and cake flour.
3
Cut the chilled butter and Crisco into the flour mixture using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
4
Pour the sour cream mixture into the flour mixture, gently stirring until the dough barely comes together.
5
Turn out the dough onto a lightly floured surface and divide it into two equal portions.
6
Shape each portion into a ball, then flatten each into a disk approximately 1 inch thick.
7
Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour. If desired, the dough can be prepared up to 1 month in advance and stored in the freezer; defrost before use.
Nutrition Information
65g
Fat
100g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main benefit of adding sour cream to this pie crust?
The sour cream adds a subtle tanginess and creates a beautifully light, tender texture.
How many pie crusts does this recipe yield?
This recipe makes enough dough for two equal portions or two pie crusts.
Can this crust be used for savory dishes like quiche?
Yes, the crust is versatile and works perfectly for both sweet fruit pies and savory quiches.
Why does the recipe include cake flour along with all-purpose flour?
The addition of cake flour helps ensure the crust remains tender and light.
How long should the dough chill in the refrigerator before rolling?
The dough should be refrigerated for at least 1 hour before use.
Can the dough be prepared in advance?
Yes, the dough can be prepared up to 1 month in advance if stored in the freezer.
How long can the dough be stored in the freezer?
The dough stays fresh in the freezer for up to one month.
What is the best way to defrost the frozen dough?
Allow the dough to defrost completely before attempting to roll it out for baking.
What types of fat are used in this recipe?
The recipe uses a combination of chilled butter and chilled Crisco shortening.
Why is it important to use chilled butter and Crisco?
Using chilled fats ensures a flakier texture by preventing the fat from melting into the flour too early.
What texture should the flour and fat mixture have before adding liquids?
The mixture should resemble coarse crumbs after the butter and Crisco are cut in.
How should the dough be shaped before refrigerating?
Divide the dough into two balls and flatten each into a disk approximately 1 inch thick.
What is the purpose of using ice water instead of room temperature water?
Ice water helps keep the fats solid, which is essential for creating a flaky crust.
Can I use a pastry cutter for this recipe?
Yes, a pastry cutter or your fingers can be used to cut the fats into the flour mixture.
Should the flour be sifted before mixing?
Yes, the recipe recommends sifting the all-purpose flour and cake flour together.
Is this pie crust suitable for fruit-filled pies?
Absolutely, it is specifically noted as being perfect for fruit pies.
How much sour cream is required for this recipe?
The recipe calls for 6 tablespoons of sour cream.
What is the role of sugar in this crust?
A small amount of sugar (1 teaspoon) is added to enhance the flavor and aid in browning.
How much salt is included in the dough?
The recipe uses 3/4 teaspoon of salt.
How should the dough be divided after mixing?
Turn the dough onto a floured surface and divide it into two equal portions.
What should I do if the dough doesn't come together?
Gently stir until it barely comes together; do not overwork the dough.
Is this recipe considered a dessert category item?
Yes, it is categorized under Desserts.
What are the total calories per serving?
The recipe contains 1020 calories per serving.
How many grams of fat are in one serving?
There are 65 grams of fat per serving.
How many grams of protein does this crust provide?
It provides 12.5 grams of protein per serving.
How much ice water is used?
The recipe requires 2 tablespoons of ice water.
What is the amount of all-purpose flour needed?
You will need 2 1/4 cups of all-purpose flour.
Can I use my fingers to mix the dough?
Yes, the instructions mention using your fingers or a pastry cutter.
What is the recommended thickness for the dough disks?
The disks should be flattened to approximately 1 inch thick.
Is this crust described as flaky?
Yes, it is described as the flakiest and most tender pie crust.