2 cups Bleached all-purpose flour
1/2 cup Instant flour (Wondra)
1/2 teaspoon Salt
1/2 pound Butter; cut 1/2″ cubes
8 ounces Sour cream
1 tablespoon Milk – (to 2 tbspns); (optional)
=== GLAZE ===
1 Egg; lightly beaten
In a bowl, mix flour, instant flour, salt. Toss the butter in the flour mixture to coat. Place in the freezer for 10 minutes.
Dump the flour-butter mixture on the counter and roll over it with a large rolling pin to flatten butter lumps. Scrape together and roll over again. Repeat one more time, then scrape back into the bowl and place in the freezer for 5 minutes. Dump onto the counter and roll and scrape together three more times. Place in the freezer for 10 minutes, then gently fold in sour cream. The dough should be moist enough to hold together in a ball. Add 1 to 2 tablespoons milk if needed. Shape into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes before dividing in half and rolling out. This is enough for two single or one double 9-inch crust.
To prebake, lightly flour the counter and place the disk of dough on the counter. Sprinkle lightly with flour and roll out evenly, placing the rolling pin in the center of the dough dish, rolling forward and bake, rotating the dough 45 degrees, and rolling again. Fold the dough in half, then in half again. Place the dough in the pie pan, unfold, and trim. Cover it with parchment or foil and fill the covered crust with weights to hold it down.
Bake 15 minutes in the center of a preheated 400 degree oven. Remove parchment and weights. Cover the edges with foil if they are browning fast. Bake 5 more minutes. Brush with the glaze, and bake 4 to 5 minutes more.
Source: Shirley O. Corriher