• 1 ¼ cups all-purpose flour (156g) • 2 teaspoons granulated sugar • ¼ teaspoon table salt • 8 Tablespoons unsalted butter very cold and cubed (113g) • ¼ cup sour cream (60g)

Combine flour, sugar, and salt in the canister of a food processor and pulse briefly to combine.

Scatter butter pieces over the top of the flour mixture and pulse again until butter is mostly combined and mixture resembles coarse crumbs.

Add sour cream and pulse again until mixture just begins to cling together.

Transfer dough to a clean surface and work into a ball. Flatten into a disk, wrap in plastic wrap, and transfer to refrigerator to chill for 45-60 minutes. 

Remove the dough from the refrigerator once it has chilled and transfer to a clean, lightly floured surface. Use a rolling pin to roll into a 12” circle. 

Arrange into a pie plate.

Crimp or flute the edges.

Use according to your pie filling recipe’s instructions. Enjoy!