Easy Homemade Pie Crust

Ingredients

• 375 g (3 cups)plain flour
• 12.5 g (1 tablespoon)granulated sugar
• 2.5 g (½ teaspoon)salt
• 283 g (10 oz), frozenbutter
• 240 ml (1 cup)sour cream

Instructions

1. 1

   Mix dry ingredients

   Whisk the flour, salt and sugar together in a large mixing bowl.

2. 2

   Grate in butter

   Grate the frozen butter into the bowl using the large holes of a box grater. Toss it lightly with a fork so the pieces are coated in flour, taking care not to break them up.

3. 3

   Add sour cream

   Add the sour cream and mix it into the flour and butter with the fork. Press down any clumps with the fork, but do not overwork the mixture; the sour cream will not blend in like water in a traditional pie crust.

4. 4

   Bring dough together

   Gather the mixture into a ball with your hands, working quickly to keep the butter cold. The dough should hold together when pressed without feeling too wet or sticky.

5. 5

   Roll or chill

   Roll the dough out on a lightly floured surface, or shape it into a flat disc, wrap it in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month.

6. 6

   Line pie dish

   Transfer the rolled dough over a rolling pin and unroll it onto the pie dish. Gently settle it into the base without pressing it in.

7. 7

   Trim and chill

   Trim the edges to within 6 mm (¼ inch) of the dish. Cover with plastic wrap and refrigerate for 30 minutes before filling and baking.

8. 8

   Add pie weights

   To blind bake, line the crust with baking paper and fill it with pie weights. Dry beans or rice can be used instead.

9. 9

   Bake the crust

   Bake at 175°C (350°F) for 20–25 minutes. Carefully remove the baking paper and weights, then return the crust to the oven for 10–15 minutes, until lightly golden.

What is sour cream pie crust?

Pie crust is a pastry shell used for both sweet and savoury fillings, with roots in long-established European baking traditions. This version uses sour cream alongside butter rather than relying on ice water to bring the dough together.

Frozen grated butter distributes through the flour in small pieces, while sour cream helps the mixture hold together. The result is a versatile crust that can be rolled straight away or chilled before use.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2140 calories, 34g protein, 211g carbs, 135g fat.

Most of the energy and fat come from the butter, while the flour provides most of the carbohydrates and the sour cream adds some protein and fat. Pair a slice of pie made with this crust with vegetables or a salad, and choose a filling that adds a source of protein if the meal needs it.

Keep the butter cold

Frozen butter: grating it while firm makes it easier to distribute through the flour without rubbing it into a paste. Toss the shreds gently so they stay distinct.

Quick handling: use your hands only briefly when gathering the dough. Warm hands and prolonged mixing can soften the butter before the crust reaches the oven.

Bring the dough together gently

Fork mixing: sour cream may remain in small clumps rather than blending smoothly into the flour. Press larger clumps with the fork, but stop before the mixture becomes uniform.

Hand gathering: squeeze the mixture together just until it forms a ball. If it holds when pressed, it is ready even if it looks rough.

Roll and line without stretching

Light flouring: dust the work surface lightly to prevent sticking, using only enough to make the dough manageable. Roll from the centre outwards and turn the dough as needed.

Gentle fitting: lift the dough over the rolling pin to move it, then ease it into the dish. Pressing or stretching it into place can make the shell shrink as it bakes.

Why chill the lined crust?

The 30-minute rest gives the butter time to firm up after rolling and lining the dish. It also makes the crust easier to handle when you add a filling or prepare it for blind baking.

If you are not using the dough straight away, wrap the flat disc well and refrigerate it for up to 2 days or freeze it for up to 1 month.

Blind-baking cues

Weighted bake: baking paper and weights hold the pastry in place for the first 20–25 minutes at 175°C. Dry beans or rice are practical alternatives to dedicated pie weights.

Unweighted finish: remove the paper and weights carefully, then bake for another 10–15 minutes. The crust is ready when it is lightly golden.

Choose a filling

Sweet pies: this crust can be paired with fruit, custard or other sweet fillings. For a filled pie, follow the filling recipe's baking directions after lining the dish.

Savoury pies: use the same pastry for fillings such as vegetables, cheese or meat. Serve a slice with a green salad or cooked vegetables for a more balanced plate.

Recipe notes & tips

• Freeze the butter until firm so it is easier to grate.
• Use the large holes of a box grater to make the butter shreds.
• Toss the butter with the flour lightly rather than rubbing it in.
• Stop mixing once the dough holds together when pressed.
• Dust the work surface lightly before rolling to reduce sticking.
• Chill the lined crust for 30 minutes before filling or blind baking.

Variations

• Sweet crust: keep the sugar as written for a gently sweet base.
• Savoury crust: omit the sugar for a less sweet pastry.
• Herb crust: mix finely chopped herbs into the flour for a savoury pie.
• Citrus note: add finely grated lemon zest to the dry ingredients for a sweet filling.
• Make ahead: shape the dough into a flat disc and freeze it for up to 1 month.

Common mistakes to avoid

• Soft butter: grate it while frozen so it stays in small pieces rather than smearing.
• Overmixing: stop when the dough holds together; a rough appearance is fine.
• Sticky dough: flour the surface lightly and handle the dough quickly rather than working in lots of extra flour.
• Stretching the pastry: ease it into the dish without pulling, which helps prevent shrinkage.
• Skipping the chill: refrigerate the lined crust for 30 minutes before baking.
• Removing weights too soon: bake with the weights for 20–25 minutes before taking them out.

How to store

Wrap an unrolled dough disc and refrigerate it for up to 2 days or freeze it for up to 1 month. Once baked, keep the crust covered in the fridge for up to 3 days; warm it in a low oven until crisp before serving.

Frequently asked questions