Classic Lemon Sour Cream Pie

A nostalgic diner-style dessert featuring a bright, silky lemon custard enriched with sour cream and a hint of botanical infusion, all nestled in a buttery, flaky homemade crust.

Prep Time 25

Cook Time 41

Resting and Chilling Time 3 55

Total Time 5 1

Equipment

9-inch pie plate
Heavy saucepan
Whisk
Wire cooling rack
Pie weights or dried beans

Ingredients

Dough for single-crust pie:

▢ 1-1/4 cups all-purpose flour
▢ 1/4 teaspoon salt
▢ 1/2 cup cold butter
▢ 3-5 tablespoons ice water

Topping:

▢ 1 cup heavy whipping cream, whipped

Instructions

Build and chill the crust

In a bowl, stir together the flour and salt, then cut in the cold butter until the mixture resembles coarse crumbs with pea-sized bits.
Gradually drizzle in ice water, tossing with a fork until dough holds together. Shape into a disk, wrap, and refrigerate for 1 hour.
Roll the dough into a 1/8-inch-thick circle and ease into a 9-inch pie plate. Trim, flute the edges, and refrigerate for 30 minutes while preheating the oven to 425°F.

Master blind baking for a crisp base

Line the cold crust with a double thickness of foil and fill with pie weights or dried beans.
Bake on the lower rack for 20-25 minutes until edges are golden. Remove foil and weights, then bake for another 3-6 minutes until the bottom is golden brown. Cool on a wire rack.

Infuse, thicken, and temper the custard

Gently warm the milk with fresh basil or thyme sprigs until steaming. Let steep for a few minutes, then strain.
In a heavy saucepan, whisk sugar and cornstarch, then whisk in the infused milk and lemon juice. Cook over medium-high heat until thick and bubbly, then reduce to low and stir for 2 minutes.
Temper the egg yolks by whisking in a small amount of the hot mixture, then return all to the pan. Boil gently for 2 minutes while whisking constantly until temperature reaches 170°F-175°F.
Stir in cubed butter and lemon zest. Remove from heat and let cool undisturbed to help the set.

Finish with sour cream and top

Once the filling is no longer piping hot, stir in the sour cream until smooth. Pour into the cooled crust.
Top with whipped heavy cream and refrigerate for at least 2 hours to fully set before serving.

Notes

Ingredient Tip: Always use fresh lemon juice rather than bottled to ensure the custard sets correctly and maintains a bright, clean flavor profile.

Texture Secret: For the silkiest results, allow the cooked filling to cool slightly before stirring in the sour cream to prevent thermal shock and maintain a thick consistency.

Storage Advice: Keep the pie covered in the refrigerator and enjoy within 2 to 3 days. Freezing is not recommended as the dairy-based custard may separate upon thawing.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword blind baking, lemon custard pie, lemon sour cream pie

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