No fail sour cream pie crust

Ingredients

Instructions

1. Take the edge off the butter. Cut the butter into cubes and let it sit out for a couple of minutes. You want it cool, not softened.
2. Mix the dry ingredients. Whisk together the flour, sugar if using, and salt in a large bowl.
3. Work in the butter. Add the butter cubes and use your fingers and thumbs to squash the butter into the flour until it looks like coarse meal with some flattened buttery pieces still visible.
4. Add the sour cream. Stir in the sour cream with a fork until the dough starts to come together.
5. Form the dough. Gather it into a ball, divide in half, and shape into two smooth disks. This dough should feel a bit like Play-Doh and is forgiving, so do not fret about overworking it.
6. Wrap and chill. Dust lightly with flour, wrap tightly, and chill for 1 hour or up to 1 day.
7. Roll out. Let the chilled dough sit 5 to 10 minutes at room temperature, then roll on a floured surface to about 12 to 14 inches wide, checking underneath so it does not stick.
8. Use as needed. Great for galettes, single- or double-crust pies, and savory pot pies. For a glossy finish, brush exposed crust with egg wash right before baking.