Total Time
5mins
Prep 5 mins
Cook 0 mins

my most favourite pie crust recipe. I always have some on hand in the freezer to make pie-making even faster and easier.

Ingredients Nutrition

Directions

  1. Combine sour cream, water, sugar and salt in small bowl.
  2. Combine both flours in large bowl.
  3. Cut in butter and shortening with fingers until it resembles coarse meal.
  4. Add sour cream and stir just until dough forms.
  5. Turn out onto lightly-floured surface.
  6. Divide in half.
  7. Form each half into ball and flatten into disk.
  8. Wrap each disk in plastic.
  9. Refrigerate 1 hour.
  10. (can be prepared up to 1 month ahead and frozen. Defrost before using.).
Most Helpful

wow this was very good i made it with my sour cream peach pie it was awesome

Dienia B. October 29, 2009

Evelyn - I can't believe I never posted a review of this crust. I have become a very good baker (she said shyly) and ever since trying this recipe about two years ago, it is the only one I use AND I have given it to many people. I absolutely love this pie crust. Note the date, I am making a delicious pumpkin pie for my son - Merry Christmas to you and your family.

chefwally December 25, 2008

This was a very good pie crust. Easy to work with and came out light and flaky, just the way we like it. Thanks

~Nimz~ April 03, 2006