Pie Pastry

Last year I had a terrible time with my pie crusts! I didn't have a good recipe and I didn't have a much need tool...a big Cuisinart!!! So here is a very easy recipe to make perfect pie crust! Just a little tip, put all your ingredients in the freezer for 15 minutes before you make your pie. Cooling everything makes it very easy to handle.

2 1/2 cups all-purpose flour
1 tsp salt
1 TBL sugar
2 sticks unsalted butter, cut into 1/2 inch pieces and frozen for 10 minutes
3 TBLS sour cream
1/3 cup ice water, plus more as needed.

1. Process the flour, salt, and sugar in a food processor until combined. Add the butter and pulse until the butter is the size of large peas, about 10 1-second pulses.
2. Mix the sour cream and 1/3 cup ice water in a small bowl until combined. Add half of the sour cream mixture to the flour mixture; pulse for three 1-second pulses. Repeat with the remaining sour cream mixture. If the dough does not come together, add more water, 1 TBL as a time and process until the dough forms large clumps and no dry flour remains, four 1 second pulses.
3. Turn the dough out onto the counter. Divide the dough into 2 balls and flatten each into a 4 inch dish. Wrap each disk in plastic wrap and refrigerate for at least 1 hour before rolling.

**The disks of dough can be wrapped tightly in plastic wrap and refrigerated for up to 2 days, or frozen for up to 1 month. Thaw frozen dough in the refrigerator. Before rolling, let the dough stand at room temperature for 15 minutes to soften.