The only pie crust you will ever need!
Posted on November 22 2020
When I moved to America at 18, I remember getting the idea to bake a pie! I excitedly called my mom and asked for her recipe and any tips she had, and she laughed at me. "Why on earth would you MAKE a crust from scratch, Saira?"
She told me the ONLY reason she made crust from scratch was because she didn't have the option of ready made. She sent me to the frozen section to buy a ready made roll out crust and for about 20 years, that is what I've used.
The other day though, i decided it was time. I am 40, and it was time to revisit the whole pie crust business. I was going to conquer the pie crust!
This crust is going to be the only crust you ever, ever bake. You can skip the sugar and make it savory, or add the sugar to keep it sweet. The crust is flaky, full of flavor and has the perfect stay together texture.
So here is what you need:
- 2 ½ cups all purpose flour; plus extra for dusting/rolling
- 1 ¼ cup (10oz) unsalted butter at room temperature cut into cubes
- 1 tsp salt
- 1/3 cup sugar (skip this for savory crust)
- 2/3 cup full fat sour cream
Add flour, butter, salt and sugar to your food processor and mix till the butter is well incorporated into the flour. Then add sour cream.
Remove the crust and dust your rolling surface with some flour. Knead the dough until it's well combined. Divide dough in half, place in a zip lock bag and refrigerate for about 30 minutes.
After 30 minutes, remove the dough and roll it out on a floured surface. Lay the bottom layer down into a 9inch pie pan. Fill with desired filling. Add the top layer.
Create 4 slits in the top of the crust and finish with an egg wash to create a golden top!
Follow the baking instructions for your filling and serve.