Sour Cream Pie Crust

shared by Patty H.  (this is an easy to put-together recipe that turned out light and flaky; makes enough for a double crust pie; can be halved if making only a single crust pie)

Ingredients

2 cups all-purpose flour

1 teaspoon salt

2 teaspoons sugar (for sweet recipes, otherwise skip)

2 sticks unsalted butter (1 cup) cubed

1/2 cup sour cream (NOT light sour cream)

Instructions

1. Whisk together flour, salt, sugar: In a large bowl, whisk together the flour, salt (omit if using salted butter), and sugar (if using)
2. Sprinkle cubes of butter over flour. Blend in until mixture resembles a coarse meal with some chunks of butter
3. Add sour cream to flour/butter mixture. Use a fork to incorporate into the mixture
4. Form dough into two disks  and wrap tightly with plastic wrap; refrigerate for one hour or up to a day ahead. (If you want to freeze for future use, wrap again; thaw in refrigerator overnight before using)
5. After dough has been sitting in the refrigerator for an hour, remove and let sit for 5-10 minutes at room temperature before rolling out.
6. To roll out, sprinkle a clean flat surface with flour. Roll out to a 12 to 14 inch circle trying to keep an even thickness.
7. Put in pie pan and fill or bake as a pie shell according to recipe you are using,

To coat with a light egg wash, whisk one egg in a small bowl.  Add one teaspoon of water, mix and then brush lightly over the exposed crust with a pastry brush before baking.