Sour cream pastry



15 min


9 -inch (23-cm) two-crust pie

* PLUS Refrigeration Time: 60 minutes


  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 cup cold unsalted butter , cut into cubes
  • 1/2 cup sour cream
  • 1 egg yolk


  • Place flour, salt and butter in a food processor. Whirl until coarse crumbs form. Add sour cream and egg yolk. Whirl just until dough starts to form a ball. Or place flour, salt and butter in a bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in sour cream and egg yolk just until mixture starts to form a ball.
  • Form dough into a ball, then cut in half. Shape each into a disc, then wrap in plastic wrap. Refrigerate at least 1 hour or up to 3 days or freeze up to 1 month. Bring to room temperature before rolling. Great for our Apple-Cranberry Pie or use to make your favourite fall pies.

This no-fail pie dough is a favourite of the Chatelaine test kitchen.