Never Say Die Pie Crust

Pie-Crust-Recipe-1Pie crust used to be my friend, but ever since we moved to a higher elevation, I’ve had terrible troubles. My old standby no longer works, and I’ve went through a couple of others looking for the perfect one. Even the much touted vodka pastry dough didn’t work, though I plan to give it another shot before discarding it.

This one does work, but I was forced to alter it somewhat to make it work. That may be a function of the elevation or not, I’m unable to tell, so I’m going to give you the alternative recipe in parentheses.

Why all this matters is that I love pies and fighting with pie crust makes one not want to make pies, which creates a dilemma does it not?

This one worked for me, in the all important roll out without breaking or tearing. So if you are having trouble do try this one.


  • 2 2/3 c of flour (3 c)
  • 1 1/2 tsp salt
  • 1 tbsp of sugar if you are making a sweet recipe. Otherwise omit
  • 3 sticks of butter, cubed
  • 1 c sour cream, full fat (3/4 c)


  1. Whisk the flour and salt and sugar if using.
  2. Put the butter in the flour, and cut in with fingers or with pastry cutter until pea-sized scrabble.
  3. Add the sour cream, using a fork to bring it together and then hands to knead into balls.
  4. Divide into 2 balls, flatten and wrap in plastic. {I found that 3 c made really enough for three pieces of pie crust, so freeze the third disk for later use}
  5. Place in fridge for at least 30 minutes and a couple of hours if you can.
  6. If you leave it longer than 30 minutes then let it sit on the counter for 5-10 minutes before rolling out.
  7. Roll out and use as you normally would.

SERVES: 2 2/3 c will give you 2 very generous pie crusts for a top and bottom. 3 cups of flour will give you enough for three crusts.

NOTES: Really, you have to play with his a bit. If your dough won’t stay together–wants to fall apart, add a bit more sour cream or a few drops of water until it does. If it is too wet, then add some flour. As you roll out, if it sticks to the pin, dust with more flour. What this dough did do was roll without splitting all up, breaking and be unwilling to roll around the pin to transfer to the baking dish. It all held together nicely and I didn’t have any patching to do.

SOURCE: Simply Recipes

2 thoughts on “Never Say Die Pie Crust

  1. Good pointers. Pie crust doesn’t seem to be an exact recipe – it seems to change with temperature, humidity and elevation- but once you know what to do with it, you can have wonderful pie crust every time.

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