This is a great, simple pie crust.  If you wish to make it in advance and freeze, note you will need to take it out of the freezer and let in soften for 10 -25 minutes prior to rolling out.  It is a great idea to par-bake this crust prior to filling on 350 degrees for approximately 25 minutes. 

INGREDIENTS

• 3 tablespoons water
• 2 teaspoons cornstarch
• 1 cup plus 2 tablespoons all-purpose flour
• 2 teaspoons sugar
• ¼ teaspoon salt
• 10 tablespoons salted organic butter, cut into ½ inch pieces and chilled
• 2 tablespoons sour cream

PREPARATION

1. In a small bowl, whisk together water and cornstarch.  Microwave until set, approximately 30-40 seconds.  Store halfway through.  
2. Chill in freezer for 10 minutes.
3. Combine flour, sugar and salt in a food processor, about 2 pulses.
4. Add chilled cornstarch mixture to food processor, mix for about 5 pulses.
5. Add butter and sour cream and process just until dough comes together.  Do not over process an do not be afraid of some slightly larger chunks of butter.
6. Remove from food processor and pull together, turn only twice.
7. Pat the dough into a 4-disc, wrap tightly in plastic and refrigerate for at least 1 hour and up to 48 hours.
8. When ready to use, roll out on well floured surface, with well floured rolling pin.