I had the pleasure of first eating this easy sour cream pie crust at a summer neighborhood BBQ, featuring an amazing strawberry rhubarb pie. I’ve been looking for a perfect pie crust recipe that’s rich and flaky, and this is the one. I want to make more pies as an excuse to eat this. With the sugar added it’s perfect for fruit pies, or would work equally well for a savory vegetable pot pie if the sugar were left out. For a top crust on a fruit pie I suggest doing an egg wash and giving it a sprinkle of cinnamon sugar before baking. That’s some Martha Stewart perfection right there.
No food processor needed, just mix the ingredients together with your hands or a pastry blender.
HOW TO BLIND BAKE A PIE CRUST
Some pies need the bottom crust to be unbaked and some need it to be baked, so check your pie recipe before doing this. A blind baking technique is useful here, to ensure that no air bubbles sneak in and ruin your beautiful crust. Pre-baking helps so the crust doesn’t form cracks or come out soggy or doughy with your pie.
Lay the circle of finished dough gently into the pie tin. Cover the pie crust with parchment paper (note, this is very different from wax paper, do not use wax paper!). It will stick out all over and look ugly but that’s okay, we will fix that. Pour dried beans or rice into the paper until it fills out and takes the shape of pie filling, they mimic the weight with no moisture so the crust cooks into the perfect shape.
Take a pair of scissors and cut off the excess paper, but leave enough so you will be able to pick it up after it’s done cooking. Pop it into the oven at 350 for 20 minutes. Take it out, let it cool slightly, and very carefully take out the beans/rice, making sure that they don’t touch the crust (they stick!). Save these for the next pie crust. Don’t eat them, as they will not cook properly after being baked.
Put the now empty crust back into the oven for 10 more minutes, then take it out and let it cool completely before filling it. If it’s a single crust pie, while the filled pie is baking, cover the crust with a ring of aluminum foil or a pie crust cover so it doesn’t burn. If it’s a double-crust pie then the top crust will cover these edges.
- 2 1/2 cups white flour
- 1 tsp salt
- 2 tsp sugar (optional)
- 1 1/4 cups unsalted butter (2 1/2 sticks), cubed
- 1/2 cup sour cream (regular not low-fat)
- In a large bowl, mix together the flour, salt, and sugar (if using).
- Use a pastry blender, forks, or hands to mix the butter into the flour until the texture is a coarse meal.
- Add the sour cream. Use a fork to blend together.
- Gather the dough together into two large balls of the same size. Form each into a disk shape. Sprinkle all over with a little flour. Wrap tightly with plastic wrap and chill in the refrigerator for at least 30 minutes and up to a day. To freeze for future use, wrap again, this time with aluminum foil and freeze (leave in refrigerator overnight to thaw before using).
- If dough has been in the refrigerator for more than 2 hours, let it sit for 5-10 minutes at room temperature before rolling out. To roll out, sprinkle a clean, flat surface with a little flour. As you roll the dough, 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, then carefully lift the bottom crust into your pie tin.