"Easy as pie," pie crust made using all butter and a little secret help from a few tablespoons of sour cream. This dough is a dream to work with and yields a wonderfully flavored and tender crust.
⅓ cup ice water, plus extra as needed
3 tablespoons sour cream
2½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, cut into ¼ inch pieces and frozen for ten to fifteen minutes
Mix ⅓ cup of the ice water and sour cream together in a small bowl until combined.
Process the flour, sugar, and salt together in a food processor until combined.
Scatter the butter pieces over the top and pulse the mixture until the butter is the size of large peas (about ten pulses).
Pour half the sour cream mixture over the flour mixture and pulse until incorporated, about three pulses. Repeat with the remaining sour cream mixture. Pinch the dough with your fingers; if the dough feels dry and doesn't hold together, sprinkle 1 to 2 tablespoons more ice water over the mixture and pulse just until the dough forms large clumps and no dry flour remains (3-5 pulses).
Divide the dough into 2 even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disk. Wrap each piece tightly in plastic wrap and refrigerate for 1 hour. Before rolling the dough out, let it sit on the counter to soften slightly, about ten minutes.
When you are ready to bake it, preheat your oven to 375 degrees. Line the crust with a double layer of tin foil and fill it with pie weights. Bake until the pie dough looks dry and is light in color, 25-30 minutes. Transfer the pie plate to a wire rack and remove the weights and foil.
Recipe by The Motherload at http://momadvice.com/blog/2012/11/all-butter-pie-crust-recipe-with-picture-tutorial