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)
¼ cup Full Fat Sour Cream (cold)

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)
½ cup Full Fat Sour Cream (cold)

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.  Check if done by reaching in a grabbing some with fingers and squeezing to see if it sticks together and does not crumble.  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. 

Blind Baking your Pie Crust
- If you are making a Lemon pie or custard pie you will need to bake (blind bake) your crust before adding the filling.
- Make sure your pie crust is completely chilled almost frozen. You should put in the freezer for about 20 minutes to get to this state. You want it just soft enough that you can still poke holes in it with a fork. 
- Heat oven to 350° F.
- Preheat a baking sheet to put your pie plate on.
- Line your Pie Crust with Aluminum Foil and fill with pie weights, dried beans or rice.
- Poke holes in the bottom and sides of the very cold pie crust.
- Place in oven on the baking sheet on a lower rack in oven.  Lower third of your oven.
- Bake for 25 minutes.
- Take out of oven and take pie weights out.
- Brush the crust with an egg wash ( 1 egg and a teaspoon of water beaten).
- Cover outer crust with tin foil or a pie shield to avoid a burnt outer crust.
- Immediately put back in oven and bake for another 10 to 15 minutes at 350° F.  or until it looks lightly brown and dried out.
Par Baking your Pie Crust
If your pie recipe calls for par baking simply reduce your baking times above.
For the 1st bake, bake for only 20 minutes
For the 2nd bake, bake for only 5 to 7 minutes.