Cut butter into slices and place in the freezer for 10 minutes.
Whisk together dry ingredients.
Cut butter into dry ingredients until it is the size of peas.
Mix 1 tablespoon of the ice water into the sour cream. Drizzle into the dough.
Add ice water, one tablespoon at a time, mixing gradually, until the dough just starts to come together.
Turn it onto a floured surface and gently bring it together with your hands. It shouldn't be falling apart, if it is, add another tablespoon of water. Do not over-work the dough!
Divide it into two portions and refrigerate until you are ready to use it.
Keeping the ingredients cold will give you a better and more flakey pie crust.You can keep the dough in the refrigerator for 3 days or in the freezer for 3 months.If you want to use the crust right away after making it, place it in the freezer for 10 minutes to make sure it stays cold.