Pie Crust

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Pie Crust Ingredients

  • 360 g (3 C) All-Purpose Flour
  • 3 Tbsp Sugar
  • 1 ½ tsp Kosher Salt
  • 12 oz (3 sticks) Unsalted Butter
  • 8 Tbsp (4 oz, 113 g) Sour Cream


Recipe courtesy of Jennifer Bartos

Make homemade pie crust and a strawberry and mixed berry pie.

Pie Crust Technique

This dough is best made in a food processor – but it can be made by hand.

  • Measure flour, sugar and salt into the food processor bowl. Pulse several times to mix.
  • Cut butter into small cubes and add to flour mix.
  • Pulse several times until butter is in small pieces and dough looks crumbly.
  • Add sour cream and pulse until dough comes together in a ball.
  • Scrape dough out of bowl on to lightly floured work
    surface. Knead lightly to have the dough all come together.
  • Divide dough in half. Form into a disk and wrap in plastic. Place in refrigerator for up to 5 days until
    ready to use.
  • When using, roll out on a lightly floured work surface, adding a sprinkling of flour as needed to
    keep it from sticking. Depending on usage, roll to about ¼” thick.

The Strawberry Pie was my Grandmother’s recipe and one of my favorites that we would have whenever we visited her. It is topped with a Marshmallow Meringue and is just fresh and delicious. The mixed berry pie is a combo of any kind of berries – fresh or frozen and then topped with a lattice crust to make it extra fancy!