All-Butter Single-Crust Pie Dough
A reliable, flaky crust that handles beautifully thanks to a secret touch of sour cream.
Why This Recipe Works
The addition of sour cream provides just enough acidity to keep the crust tender while making the dough much more forgiving to roll. For the best results, ensure your butter is truly frozen before starting to maintain those distinct pockets of fat that create flaky layers.
Instructions
Whisk the ice water and sour cream together in a small bowl until the mixture is smooth and completely combined.
Pulse the flour, sugar, and salt in a food processor until combined, about 3 quick pulses.
Scatter the frozen butter pieces over the flour mixture and pulse until the butter reaches the size of large peas, usually about 10 pulses.
Pour the sour cream mixture over the flour and pulse until the dough begins to form small clumps and no dry flour remains, about 10 to 12 pulses. If the dough seems too dry to hold together, add more ice water a teaspoon at a time and pulse briefly.
Turn the dough onto a clean counter and gather it into a 4-inch disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before rolling out — this allows the gluten to relax and the fat to firm up for a flakier result.
Roll the chilled dough to the desired thickness and use in your favorite pie or tart application.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate any leftover baked pie for up to 3 days. For longer storage, freeze for up to 2 months.
Can I make this ahead of time?
The dough can be made 2 days ahead and stored in the refrigerator, or frozen for up to 1 month. Thaw completely in the refrigerator before using.
