Sour Cream Pie Crust
(adapted from Shirley Corriher)
Makes enough dough for 2 single or one double 9-in crust

2 cups unbleached all-purpose flour
1/2 cup instant flour (Wondra or Shake & Blend) (if unavailable, add another 1/2 cup unbleached all-purpose to above)
1/2 teaspoon salt.
1/2 pound (2 sticks) butter, cut into 1/2" cubes
1 8oz container sour cream

1) Mix flours together with salt. Add butter to flour mixture and toss to coat butter pieces. Put in freezer for 10 minutes.

2) Dump the flour-butter mixture on a counter (the cooler, the better) and roll over it with a rolling pin to flatten the butter lumps. Using a bench scraper, scrape dough together and roll over again. Repeat one more time, then scrape back into the bowl and place in the freezer for 5 minutes.

3) Dump onto the counter and roll and scrape together three more times. Place in the freezer for another 10 minutes, then gently fold in sour cream. The dough should be moist enough to hold together in a ball. (Add 1-2 tablespoons milk if needed to hold dough together.)

4) Shape into a ball, cover with plastic wrap and refrigerate for at least 30 minutes before dividing in half and rolling out.

5) When crust is shaped in pie dish, proceed by pre-baking, or filling with fruit, according to your recipe.