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The Best Sour Cream Pie Crust

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Ingredients
  

  • 150 Grams All Purpose Flour 1 ¼ Cups
  • ⅛ Teaspoon Kosher Salt
  • 1 Tablespoon Granulated Sugar
  • 114 Grams Cold Unsalted Butter 4 Ounces or 8 Tablespoons
  • 60 ml Full Fat Sour Cream 1/4 Cup

Instructions
 

  • Place the flour, salt and sugar in a food processor and pulse 3-4 time to combine.
  • Cut the butter into 1/2” squares and add it to the flour and pulse 8-10 times.
  • Add the sour cream and pulse until the dough just starts to come together. It will look like large clumps or curds.
  • Remove from the food processor, gather the dough together and form into a round disc.  Wrap in plastic and chill in the fridge for 2 - 24 hours.