Sour Cream Pie Crust

"A double crust good for meat pies."
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
Ready In:
2 single crusts




  • 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.

Questions & Replies

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  1. I made this recipe, yesterday to turkey pot pie. The dough would not form a ball, with the measurements in the recipe ,hence the 4 star rating. I tweaked it by adding 2 more tablespoons of sour cream , and 2 ice cubes and it came together beautifully. I also used my Kitchen Aide stand mixer. The dough is in the refrigerator, ready for rolling. I will update on how the crust taste after I make the pies..
  2. Followed this recipe exactly. Would not form a ball. I don't recommend this pie crust at all.
  3. 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 :)"
  4. 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.
  5. 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.



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