My GoTo This Flaky Sour Cream Pastry Easiest Pie Crust Ever

Instructions:

1. In a food processor (or mixing bowl), pulse (or whisk) together the flour and salt.
2. Add the cold, cubed butter to the flour mixture. Pulse (or use a pastry blender) until the mixture resembles coarse crumbs. The key is to keep the butter cold!
3. Add the cold sour cream and pulse (or mix) until just combined.
4. Gradually add ice water, 1 tablespoon at a time, pulsing (or mixing) until the dough just comes together. Be careful not to overmix.
5. Divide the dough in half and form each half into a flat disk. Wrap each disk tightly in plastic wrap.
6. Refrigerate the dough for at least 30 minutes, or up to 2 days. This is crucial for developing gluten relaxation.
7. On a lightly floured surface, roll out one disk of dough into a 12-inch circle.
8. Carefully transfer the rolled dough to a 9-inch pie plate. Trim and crimp the edges.
9. If pre-baking the crust (for a custard pie, for example), prick the bottom with a fork and bake at 375°F (190°C) for 15-20 minutes, or until lightly golden brown. Consider using pie weights or dried beans to prevent the crust from puffing up.
10. Fill with your desired pie filling and bake according to the filling recipe's instructions. Monitor the crust to avoid over-browning; you can use a pie shield or strips of foil to protect the edges.