Name: Light & Flaky Pie Crust
Prep time: 20 min
Total time: 20 min
Yield: 1
Cuisine: American
Ingredients: 1 1/2 cups flour; 1/4 teaspoon salt; 2 teaspoons white sugar; 10 tablespoons butter, frozen; 1/2 cup sour cream, more as needed (do not use low-fat or light)

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LIGHT & FLAKY PIE CRUST – Butter and sour cream make this simple and beautiful pie crust so delicious.

Light & Flaky Pie Crust is my go-to crust when I’m making a pie. It’s flavorful, light, flaky, and best of all it’s simple and easy to work with.

This dough can be made 1-2 days ahead of time. Once the sour cream has been fully incorporated shape the dough into a flat disk, wrap it in plastic wrap, and place it in the fridge. Pull it out of the fridge when you’re ready to use it, and let sit out for about 10 minutes before rolling out.

Some pies call for a blind bake (or pre-bake). This is needed when the pie filling is not going to be baked, or if the filling requires a shorter time than the crust calls for.

To fully blind bake, maneuver the prepared dough in the pie dish and refrigerate for 30 minutes, line the dough with foil or parchment, then fill with dry beans or pastry weights (1-2 pounds). Bake for 20-25 minutes at 350, then another 10-12 minutes with the weights removed. The crust should be golden.

Here’s what you need to make Light & Flaky Pie Crust…

Flour
Salt
White sugar
Butter
Sour cream

Light & Flaky Pie Crust

Yield: 1 single pie crust

Prep Time: 20 minutes

Total Time: 20 minutes

LIGHT & FLAKY PIE CRUST - Butter and sour cream make this simple and beautiful pie crust so delicious.

Ingredients

1 1/2 cups flour
1/4 teaspoon salt
2 teaspoons white sugar
10 tablespoons butter, frozen
1/2 cup sour cream, more as needed (do not use low-fat or light)

Instructions

In a medium or large bowl, whisk together the flour, salt, and sugar.
Grate the frozen butter, adding frequetly to the flour mixture and lightly stirring after each addition. Make sure the butter shreds are completely covered in flour.
Add in the sour cream.
Using a fork or pastry blender, mix together until fully incorporated. Add more sour cream as needed, 1 tablespoon at a time. The dough should come together without being wet or sticky. I find it easiest to use my hands to work the dough completely together, with quick motions and careful not to everwork the dough or melt the butter.
On a lightly floured surface, roll the dough out into a round shape 1/8 inch thickness. Be careful to not overwork the dough.
To transfer the dough to a pie dish, roll it over the rolling pin and then unroll over the pie dish. Carefully maneuver the dough into the dish without pressing.
Trim the excess dough as needed and shape the edges.
Cover and refridgerate for 30 minutes before filling or blind baking.

Notes

This recipe yields 1 single 9 or 10 inch pie crust. Double the recipe if you require a top crust.

Nutrition Information:

Yield: 8 Serving Size: 1 pie crust
Amount Per Serving: Calories: 245Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 47mgSodium: 185mgCarbohydrates: 20gFiber: 1gSugar: 2gProtein: 3g

Nutritional information is provided as a courtesy and is only an estimate.