Food and Recipes Desserts Three-Ingredient Pie Dough Be the first to rate & review! Need a pie in a hurry? This pie dough calls for just three ingredients and a few minutes in a food processor. By Nicole Hopper Nicole Hopper Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. Southern Living's editorial guidelines Published on September 11, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless Active Time: 5 mins Total Time: 2 hrs 5 mins Yield: 1 Disc Cold flour, butter, and sour cream are all you need to make this easy three-ingredient pie dough (that comes together quickly in a food processor, to boot). The sour cream replaces water in a traditional dough, adding an unmatched richness and slight tang. We use the dough to build our Apple Galette, but you could use it for any of your favorite pies (sweet or savory). A light egg wash before baking helps the crust brown beautifully in the oven, and for sweet treats, we love finishing the dough with a sprinkling of turbinado sugar. Ingredients 1 1/3 cups all-purpose flour 1/2 cup cold butter, cubed 1/3 cup cold sour cream Directions Pulse flour and butter in a food processor until butter forms pea-size pieces, 8 to 10 (1-second) pulses. Add sour cream; pulse until just combined and mixture is crumbly but holds together when pinched, 3 to 5 (1-second) pulses. Dump mixture onto a clean work surface, and knead just until dough comes together, 2 to 3 times. Shape into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 2 hours or up to 3 days. Rate It Print