Eating Well’s Pumpkin Pie Crust is a wonderful homemade crust that’ll make your pumpkin pie taste absolutely divine! I love making this from scratch because there’s nothing quite like a crust you’ve created with your own two hands.
What makes this crust so special is the addition of sour cream, which creates a wonderfully tender and flaky texture that just melts in your mouth. The combination of butter and sour cream gives it a richness that store-bought crusts simply can’t match, dear.
I remember my daughter’s face light up the first time she bit into a slice of pie with this homemade crust—she said it was the best pumpkin pie she’d ever tasted! Now whenever the family gathers around the table in autumn, this is the crust they request, and it’s become one of our most cherished traditions.
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Eating Well’s Pumpkin Pie Crust
Ingredients
- 0.75 cup All-Purpose Flour
- 0.5 cup All-Purpose Flour
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 2 tablespoon Butter
- 2 tablespoon Sour Cream
- 2 tablespoon Canola Oil
- 2 tablespoon Water
Instructions
- Whisk the flours, sugar and salt in a large bowl.
- With your fingers, quickly rub butter into the dry ingredients until the pieces are smaller in size but still visible.
- Add sour cream and oil and toss with a fork to combine.
- Sprinkle water over the mixture and toss with a fork until evenly moist.
- Knead the dough in the bowl a few times — the mixture will still be a little crumbly.
- Turn onto a lightly floured surface and knead a few more times, until the dough just holds together.
- Shape into a circle approximately 5 inches around, wrap in plastic, and refrigerate for 1 hour.
- Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly.
- Roll between sheets of parchment or wax paper into a 13-inch circle.
- Peel off the top sheet and invert the dough into a 9-inch pie pan.
- Peel off the remaining paper.
- Trim the crust so it overhangs the edge of the pan evenly (you can use kitchen shears or a butter knife).
- Tuck the overhanging crust under, forming a double-thick edge.
- Using your fingers, flute the edge.
- Proceed with your favourite pumpkin pie recipe.
