Easy, Peasy Pi(e) Crust
No rolling necessary for this easy pie crust!
Servings Prep Time
2Crusts 10Minutes
Servings Prep Time
2Crusts 10Minutes
Ingredients
  • 2Sticks ButterSlightly softened.
  • 3 Cups Flour
  • 3-5Tablespoons Sour CreamHeaping tablespoons! Greek Yogurt works well here too.
Instructions
  1. Using a pie dough cutter or a fork, work the butter into the flour until you’ve formed a fairly uniform (but large) crumb. Next add the heaping tablespoons of sour cream and cut into the mixture until it will stick together when pressed. Start with just 3 Tbs of sour cream and add more if it seems too dry and won’t stick together when you squeeze a handful.
  2. Divide the dough between two pie plates. (This is for deep-dish pie pans. Might be able to get 3 or 4 shallow pie crusts out of this recipe.) Then, using the heel of your hand, start pressing the dough into the pan. Start in the center and work your way out and up the sides of the pan. Do your best to get the crust as even as possible.
  3. For a ledge of crust by pinching the crust along the top of the pan.
  4. Now you’re ready for pi(e)! Follow the directions on your pi(e) recipes for how to proceed with the crust. (Either by pre-baking for no-bake pi(e), or just baking it along with the pi(e)!
  5. You can freeze these crusts for a couple months if you wrap them well in plastic wrap. Just pull out a few hours before baking so they can thaw.
Recipe Notes

A few notes… as with all flour-based baked goods, over-working with the flour makes them tough. Work as quickly as you can and handle the flour as little as possible.

To turn this recipe gluten-free, use Cup 4 Cup gluten-free flour blend, but reduce the flour by 1/2 cup and you’ll likely need increase the sour cream content, up to 10 Tbs! You can also make it vegan by using dairy-free yogurt in place of the sour cream and use earth balance sticks for the butter. It’s possible to freeze coconut oil and work with that as well, instead of butter – but it is MUCH more difficult to work with because the heat from your hands really melts the oil and makes the dough sticky.

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