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The Best Pie Crust Recipe
The title says it all, this is The Best Pie Crust Recipe! This homemade pie crust is made with all of the traditional ingredients, plus a twist: a dollop of sour cream to add tenderness and an egg to add richness. It's the perfect buttery, flaky base for everything from a classic apple pie to a hearty chicken pot pie!
In a food processor add flour, cold butter, salt, and an egg. Pulse just until butter is broken into pea sized pieces.Add in 2 tbsp of sour cream, and 4 tbsp ice water and pulse till almost combined.
Transfer to counter and form into 2 disks. Wrap in plastic and chill for at least 1 hour On a floured surface, roll out dough to about 14 inches in diameter and about 1/4 inch thick.
Transfer dough to a pie pan by rolling dough up onto a rolling pin, then unrolling directly over the pan.
Pinch edges using thumb and index fingers to make a crimped edge around pan. Trim off any excess with a paring knife.
Using a fork, prick holes in the bottom of the crust.
Blind Baking
If the recipe you are making calls for you to "Blind Bake" your crust before adding the filling, place a piece of parchment paper over the crust and fill with pie weights or dried beans to weigh down the parchment.Preheat oven to 425°F and bake for 15 minutes.
Remove beans and parchment paper. Brush with egg wash and return to oven for 10 minutes.
Use pie crust as needed. You can try my Apple Pie or Chicken Pot Pie Recipe!