Sour Cream Pie Crust
A flaky, tender pie crust made with sour cream, perfect for sweet or savory fillings, ideal for those who appreciate rich, buttery pastry with a tender crumb.
Ingredients
Instructions
- Combine sour cream, water, sugar, and salt in a small bowl.
- Combine both flours in a large bowl.
- Cut in butter and shortening with fingers until coarse.
- Add sour cream mixture and stir until dough forms.
- Turn onto lightly floured work surface.
- Divide dough in half.
- Form each half into a ball and flatten into a disk.
- Wrap each disk in plastic wrap.
- Refrigerate for 1 hour. Can be frozen.
Tips & Substitutions
For a flakier crust, make sure your butter is extremely cold before cutting it into the flour mixture. If you don't have cake flour, substitute some of the all-purpose flour with cornstarch to achieve a similar texture. You can also add a teaspoon of vanilla extract to the sour cream mixture for a hint of sweetness that pairs beautifully with Southern Pecans.
Serving Suggestions
This sour cream pie crust is versatile and pairs well with a variety of fillings. Consider using it for fruit pies, cream pies, or even savory quiches. For a delightful dessert, fill it with your favorite custard and top with fresh fruits or a Chocolate Chip Cookie Surprise for an unexpected twist.
Storage & Reheating
Store any unused dough wrapped tightly in plastic wrap and placed in an airtight container in the refrigerator for up to 3 days. If you plan to freeze it, ensure it's well-wrapped to prevent freezer burn, and it can last for up to 3 months. Thaw in the refrigerator before rolling out.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Pie Crust contains roughly 693 calories, with 16g protein, 118g carbohydrates, and 16g fat. It is an excellent source of iron (41% of the Daily Value) and protein (31% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1758mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream in this recipe. It will provide a similar tanginess and moisture to the crust, making it a great alternative if you're looking for a healthier option.
How do I avoid a soggy crust?
To prevent a soggy crust, make sure to properly pre-bake it before adding any wet fillings. Additionally, you can brush the crust with a beaten egg before baking, which creates a barrier to keep moisture from seeping in.
Can I make this crust ahead of time?
Absolutely! You can prepare the dough up to 2 days in advance and store it in the refrigerator. Alternatively, you can freeze it for up to 3 months. Just remember to thaw it in the fridge before rolling it out for use.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).