Sour Cream Butter Pie Crust

You will need a food processor for this recipe.

Single Pie Crust Ingredients:
1¼  cups (5.5 oz.) All Purpose Flour (weigh for accuracy)
½ tsp. salt (¼ tsp. if using salted butter)
1 Tbsp. sugar
⅛ tsp. baking powder
8 Tbsp. (1 stick) COLD  unsalted Butter (Cut into cubes)
⅓  cup Full Fat Sour Cream (cold)
1 Tbsp. Cold Water

Double Pie Crust Ingredients:
2.5 cups (11 oz.) All Purpose Flour (weigh for accuracy)
1 tsp. salt (½ tsp. if using salted butter)
2 Tbsp. sugar
¼  tsp. baking powder
16 Tbsp. (2 sticks) COLD Butter (Cut into cubes)
⅔  cup Full Fat Sour Cream (cold)
2 Tbsp. Cold Water

Each Crust will have enough dough for a 9 or 10 inch pie plate.

Directions for mixing with Food Processor:
Place all dry ingredients in mixing bowl.  Pulse spin it 3 or 4 times to mix.  Put butter cubes in bowl.  Cut them in the flour mix by pulse spinning about 5 or 6 times until the butter is chocolate chip size or small pea size (about ⅜" by ⅜" size).  Once chip size, open lid and add your Sour Cream to the mix in the processor bowl.  Put lid  back on and spin pulse again 4 or 5 times  until the mix starts to cling together and hydrates the Flour.  Add your 1 or 2 Tbsp. water and pulse spin it in.  Check if done by reaching in a grabbing some with fingers and squeezing to see if it sticks together and does not crumble.  If needed, add a little more water.   Next Dump out and form into a ball (or 2 balls for double crust)  and wrap with plastic wrap into disc shape.  Place in refrigerator for at least 2 hours or more before attempting to roll out. 
You may keep in the refrigerator for up to 2 or 3 days or 3 or 4 months in the freezer before rolling out and putting in your pie plate. 

Once you roll them out and put in your pie plate, put them in the freezer for at least ½ hr or better yet put in refrigerator overnight before filling and baking or blind baking. You can wrap them in cellophane and freeze them for 3 or 4 months.