Fill this classic butter pie pastry crust with pumpkin pie filling, apple pie filling, or any berry flavor that's seasonal.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a very large bowl combine flour, sugar, salt and baking powder. Cut in butter leaving pea sized chunks.

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  • In a 2 cup glass measure whisk water, sour cream, and vinegar; pour, all at once into flour mixture, and quickly distribute. Stop!

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  • Make sure dough is slightly crumbly. Divide dough mixture into 3 equal portions (about 12 to 13 ounces each) Refrigerate for 2 hours and best overnight (finish by hand). DO NOT OVERMIX- the finished dough should break, not stretch.

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  • Gently knead in bag to bring dough together. Form into discs.

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  • Use at once or wrap and store in refrigerator for several days or in freezer for up to 1 month. Thaw overnight in refrigerator if frozen.

Nutrition Facts

1551 calories; total fat 111g; saturated fat 69g; polyunsaturated fat 5g; monounsaturated fat 28g; cholesterol 289mg; sodium 408mg; potassium 212mg; carbohydrates 124g; fiber 4g; sugar 5g; protein 17g; trans fatty acidg; vitamin a 3256IU; vitamin cmg; thiamin 1mg; riboflavin 1mg; niacin equivalents 9mg; vitamin b6mg; folate 294mcg; vitamin b12mcg; calcium 121mg; iron 7mg.

Reviews (6)

72 Ratings
  • 5 star values: 58
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 5
Rating: 5.0 stars
12/24/2019
I love this apple pie recipe! when I get a new recipe I follow directions and change nothing until after to my liking. I have made this 8 times but I have not changed anything because its perfect. For the first in my life I used a store bought pie crust and was not happy with it. I lost the magazine that had this recipe in and came back looking for it and am really happy I found it. This deserves more than 5 stars
Rating: 5 stars
08/15/2017
Unbelievable good. Love the sour cream for that bit of fat/sour. This is hands down the best crust I've made. Also, everyone I've fed this pie to has been requesting more.
Rating: 1 stars
09/04/2017
I meant to give this five stars, I'm not sure why it only shows one star! It's a wonderful, easy to follow method that results in a tender, flaky crust. Made it again today and got rave reviews. It makes enough for three single crust pies or one single and one double.
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Rating: Unrated
10/19/2016
It's ridiculous to give quantities this way. What is1 3/4cups butter. And there's a big difference between 1/2 and 1 tsp of salt. It's not 'according to taste', it's a pie crust, should not be salty!
Rating: Unrated
11/25/2015
Ya'll need to be more specific here. I have not made this recipe yet and so far don't know if 3 servings means 3-9" pie crust or 3 personal servings like a miniature pie as directions ask to separate dough into 3 parts? If there's no need to separate is this enough to cover a standard 9" pie pan? Makes me not want to make this considering that information is missing. Do we need to double or triple this recipe to cover a 9" pie? Viewers need more info, thanks
Rating: Unrated
11/21/2016
Hands-down the best pie crust I have ever tasted.  Follow the directions closely and do not deviate. 1 3/4 cups of butter = 3 sticks plus 1/2 stick :)
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Rating: Unrated
10/21/2015
RE: Your recipe in 2015 BHG Best Recipes of Season for apple pie. I just want to be sure the directions are to put all ingredients into an UNBAKED pie shell. That won't make it soggy? Looks delicious so I'm making for a big dinner. Thanks.