• In a food processor add flour, cold butter, salt, and an egg. Pulse just until butter is broken into pea sized pieces.

  Add in 2 tbsp of sour cream, and 4 tbsp ice water and pulse till almost combined.
  
• Transfer to counter and form into 2 disks. Wrap in plastic and chill for at least 1 hour

  On a floured surface, roll out dough to about 14 inches in diameter and about 1/4 inch thick.
  
• Transfer dough to a pie pan by rolling dough up onto a rolling pin, then unrolling directly over the pan.
  
• Pinch edges using thumb and index fingers to make a crimped edge around pan. Trim off any excess with a paring knife.
  
• Using a fork, prick holes in the bottom of the crust.
  

Blind Baking

• If the recipe you are making calls for you to "Blind Bake" your crust before adding the filling, place a piece of parchment paper over the crust and fill with pie weights or dried beans to weigh down the parchment.

  Preheat oven to 425°F and bake for 15 minutes.
  
• Remove beans and parchment paper. Brush with egg wash and return to oven for 10 minutes.

  When you are ready to bake preheat oven to 350 degrees. Grease a muffin tin with non stick cooking spray.

  Roll out the dough to 1/4 inch thickness.