Egg-Free Sour Cream Pie Dough
Quick, versatile, elastic, and suitable for any baking. Egg-free sour cream pie dough works well for both sweet and savory bakes. It holds its shape well, does not spread, does not puff up during baking, and crumbles only moderately when removed from the pan. The texture is pleasantly crumbly, but in moderation.
Updated : 01 July, 2026
Easy
About 45 min.
Ingredients
250 grams
Wheat flour
120 grams
Butter
3 tablespoon
Sour cream
2 tablespoon
Sugar
2 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you knead egg-free sour cream dough for a pie? Prepare all the necessary ingredients. The products should be cold, straight from the refrigerator. Use all-purpose flour. It is better to choose sour cream that is not too runny, with at least 15% fat. Some brands make 15% sour cream so thick that a spoon can stand in it, while other brands make 25% sour cream that is still too thin. You need thicker sour cream that has not been diluted with water.
Step 2
Cut the cold butter into small cubes.
Step 3
Put the sifted flour into a blender bowl, add the cold butter, sugar, and salt. Sifting the flour enriches it with air, which makes the finished dough more tender.
Step 4
Blend everything into crumbs. If you do not have a blender, you can rub the dough together with your hands. To keep the dough from sticking to your hands and clumping together, your hands should be dry. Do not rub it for too long, because warm hands can melt the butter, and the crumbs will turn out too coarse and not airy enough.
Step 5
Add the cold sour cream and quickly knead an elastic dough. If necessary, add a little more flour. Again, do not knead it for too long.
Step 6
Shape the dough into a ball. If you need the dough soon, for example to make a pie, you can immediately spread it over the bottom and sides of the baking pan. The dough does not stick to your hands, keeps its elasticity, and does not tear, so you can easily roll it out with a rolling pin without dusting the table with flour. While the filling is being prepared, put the pan with the dough into the refrigerator.
Step 7
If you do not need the dough right away, wrap it in plastic wrap so it does not dry out, and place it in the refrigerator. It can be stored in the refrigerator from 30 minutes up to 36 hours on the lowest shelf.
Step 8
After that, you can continue working with the dough: roll it out or spread it in the pan with your hands. If the dough has been in the refrigerator for several hours, let it warm at room temperature for about 20–30 minutes before working with it, so it regains its elasticity and pliability.
Author note
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