This Pie Crust Recipe is the golden foundation for every unforgettable dessert, flaky and buttery with a melt-in-your-mouth texture. Perfectly crisp yet tender, it’s a versatile canvas for sweet or savory fillings, elevating any pie to a masterpiece. With just 15 minutes of prep and a brief chill, you’ll have a crust that’s both effortless and impressive.
Rich with the indulgent aroma of butter and a hint of sweetness, this crust delivers a satisfying crunch that complements every bite. Its light, airy layers are a testament to careful crafting, ensuring a balance of flavor and texture. Whether you’re baking for a holiday or a cozy night in, this recipe promises a pie crust that’s as delightful to make as it is to savor.
Ingredients for the Perfect Pie Crust
- 1 ¼ cups (156 g) all-purpose flour
- 2 teaspoons granulated sugar (optional, for a hint of sweetness)
- ¼ teaspoon table salt
- 8 Tablespoons (113 g) unsalted butter (very cold and cubed)
- ¼ cup (60 g) sour cream (adds richness and tenderness)
Step-by-Step Instructions
- Combine dry ingredients: In the canister of a food processor, add the flour, sugar (if using), and salt. Pulse briefly to combine.
- Add butter: Scatter the cold, cubed butter over the flour mixture. Pulse until the mixture resembles coarse crumbs, with some butter pieces still visible (about the size of chocolate chips).
- Incorporate sour cream: Add the sour cream and pulse again until the mixture just begins to cling together. Test by pinching a small amount between your thumb and forefinger—it should hold together without being overworked.
- Form the dough: Transfer the dough to a clean surface and gently shape it into a ball. Flatten into a disk, wrap tightly in plastic wrap, and refrigerate for 45-60 minutes to chill.
- Roll out the dough: Once chilled, place the dough on a lightly floured surface. Roll it into a 12” circle, adding flour as needed to prevent sticking. Lift and rotate the dough occasionally to ensure even rolling.
- Arrange in pie plate: Carefully transfer the rolled dough to a pie plate. Crimp or flute the edges as desired. Use according to your pie filling recipe or blind bake as needed.
Perfect Pairings: Pie Fillings and Toppings
This versatile pie crust pairs beautifully with both sweet and savory fillings. For a classic dessert, try it with apple, pumpkin, or pecan pie filling. If you’re feeling adventurous, use it for a quiche or pot pie—just skip the sugar in the crust. Top sweet pies with a sprinkle of coarse sugar before baking for a delightful crunch.
Chill Out: Why Keeping It Cold Matters
Keeping your dough cold is key to a flaky crust. If the butter melts too soon, the crust can become dense. After chilling, work quickly when rolling it out. If the dough gets too soft, pop it back in the fridge for 10 minutes. Pro tip: chill your rolling pin and work surface for extra insurance!
Roll with It: Tips for Effortless Rolling
Rolling dough can be tricky, but these tips make it easier. Start from the center and roll outward, rotating the dough slightly after each roll to maintain an even circle. If it sticks, lightly flour your surface and rolling pin. Don’t stress over perfection—patches can be fixed with extra dough!
Storage Secrets: Keep Your Crust Fresh
Unbaked dough can be wrapped tightly in plastic and stored in the fridge for up to 3 days or frozen for up to 3 months. If freezing, thaw it overnight in the fridge before using. Baked crusts can be stored at room temperature for 2 days or frozen for longer freshness.
Blind Baking Basics: Prepping for Perfect Pies
For custard or no-bake fillings, blind baking is a must. Line the crust with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15 minutes. Remove the weights, prick the bottom with a fork, and bake for another 5-10 minutes until golden. This ensures a crisp, sturdy base.
Pie Crust Recipe
Ingredients
- 1 ¼ cups all-purpose flour
- 2 teaspoons granulated sugar optional
- ¼ teaspoon table salt
- 8 Tablespoons unsalted butter very cold and cubed
- ¼ cup sour cream
Instructions
- Combine flour, sugar (if using), and salt in the canister of a food processor and pulse briefly to combine.
- 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).
- 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!
- 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.