76 Ratings
  • 5 Rating Star 58
  • 1 Rating Star 5
  • 4 Rating Star 4
  • 3 Rating Star 3
  • 2 Rating Star 2
  • 0 Rating Star 4

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

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Ingredients

Directions

  • 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.

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Nutrition Facts

1551 calories, 111 g fat (69 g saturated fat, 5 g polyunsaturated fat, 28 g monounsaturated fat), 289 mg cholesterol, 408 mg sodium, 124 g carbohydrates, 4 g fiber, 5 g sugar, 17 g protein.

Reviews (6)

Most helpful positive review

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.

Most helpful critical review

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
76 Ratings
  • 5 Rating Star 58
  • 1 Rating Star 5
  • 4 Rating Star 4
  • 3 Rating Star 3
  • 2 Rating Star 2
  • 0 Rating Star 4
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.
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.
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
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!
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 :)
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.