Sour Cream Piecrust Recipe

This sour cream piecrust recipe is the ultimate tender, flaky companion to your favorite pie.

| February 2013

  • Ice-cold butter and sour cream make for a delightfully tender piecrust.

Award-winning chef Bradley Ogden presents his first cookbook in over a decade. Holiday Dinners with Bradley Ogden (Running Press, 2011) includes 150 cherished recipes for a range of winter holidays — Thanksgiving, Christmas and New Year’s — in one delicious guide for making the most memorable meals for the most special occasions. In this excerpt, find the step-by-step guide to a decadent three-layer pumpkin pie.

You can buy this book in the GRIT store: Holiday Dinners With Bradley Ogden.

This is the ultimate tender and flaky piecrust recipe. The enzymes in the sour cream make the crust exceptionally tender and the butter ensures its flakiness. You can also use this crust for pot pies or little turnovers, savory or sweet. If you need only one crust for a recipe, as in this Three-Layer Pumpkin Pie, freeze the other half of the dough for up to 1 month. Makes 2 piecrusts.

3 cups all-purpose flour
¼ teaspoon salt
12 ounces (3 sticks) unsalted butter, cut into ¼-inch pieces and frozen
1¼ cups sour cream

Pulse the flour and salt together in a food processor until combined. Scatter the pieces of butter over the top of the flour mixture; pulse until the butter is the size of large peas, about 20 pulses. Add sour cream and pulse until the dough forms one large ball.

Divide the dough into 2 even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a 4-inch disk. Wrap each piece tightly in plastic wrap and refrigerate for 1 hour to let the dough rest. Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.

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