Sour Cream Pie Crust

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 2single crusts
  • About This Recipe

    “A double crust good for meat pies.”


  • 2cupsflour
  • 1/2 teaspoonsalt
  • 12teaspoonscold butter
  • 1egg
  • 4teaspoonssour cream
  • Directions

  • In a large bowl sift together flour and salt.
  • Cut in the butter until mixture resembles cornmeal.
  • In a small bowl mix the egg and sour cream together.
  • Add this to the flour mixture and work it in quickly until dough forms a ball.
  • Divide in half, wrap in plastic and chill for 1 hour.
  • Reviews

  • “Followed this recipe exactly.Would not form a ball.I don’t recommend this pie crust at all.”

  • “I made this on 3/29/09 as a crust for Recipe#359090. And I have to tell you, I wasn’t disappointed with it at all.:) Turned out very flaky and light. In the length of time it took to for the pie recipe to bake, it reached the color we liked perfectly. The next time I need a crust for a meat pie, I won’t hesitate to use this one again.Thanks for posting, and “Keep Smiling :)””

  • “Great recipe, Di. Very forgiving and delicious to boot. Did need to add some extra water to get the dough to form into a ball but it didn’t make any difference in the result. I used this for a beef pot pie and a batch of beef and onion pasties. Perfect crust for both.Thanks for posting this.”

  • “WOW! This was SO easy! I’d never made a pie crust before, and it came out great! i made a chicken pot pie, and an apple pie, and everyone loved it! Only thing, was I added a little more sour cream.”

  • “Maybe I did something wrong or but mine never formed into a ball and I had to throw the whole thing away. I am willing to try again though.”

  • “This is a fantastic recipe – I usually buy pie crust already made but now I’ll use this.I was worth the time.”

  • “I love sour cream crusts for all my pies, I add sugar for the dessert pies. This one was really good though and I will replace my old recipe with this one. I added a little more sour cream and did not have to chill before rolling. Turned out tender and flaky with a great taste, thanks!!”