Best and Easiest Pie Crust Ever

Let butter warm up for a few minutes at room temperature until just softened. Cut the butter into cubes.

Whisk together flour, sugar and salt. Add to butter cubes and then work flour into butter using your hands until mixture becomes crumblike.

Add sour cream and vanilla. Use a fork to mix it in until a dough forms. Separate dough into two equal balls. (Tip: To get equal sized pieces weigh the dough.)

Scrape the dough balls onto pieces of cling film. Wrap cling film around the dough and then pat at the wrapped dough to form round disk shapes. Place in the fridge for a couple of hours or until firm enough to roll out. If you're using only one piece of the dough now wrap the second dough round in a ziplock and place in the freezer. The dough can store for up to 3 months.

Dust working surface lightly with flour. I strongly recommend that you use a silicon mat to roll out with. Place one round of dough on surface. Dust your rolling pin with flour. Roll the dough out to a 12 inch circle. Or however big your tart/pie pan needs to cover everything. As you roll dust lightly with flour as needed to prevent sticking.

Now to move your beautifully rolled out thin pie crust dough to the pie pan. Here's where the genius of rolling out on a silicon mat becomes clear. Lift the mat, rolled out dough and all, and flip it over the pie pan, aiming to be centered over the pan. The dough will release from the mat by itself. Gently press the dough to fill the shape of the pan. Use sharp knife to cut off any extra dough. Use extra dough to patch any areas that need it.

Chill in the fridge for an hour before use. There is no need to blind bake this crust. Pour/add filling directly onto the chilled dough and bake the pie as indicated by your pie recipe. We hope you find this pie crust as wonderful as we do and that you can make many, many wonderful pies with it! Let us know whatcha think!