(If cut butter hasn't been placed in freezer, freeze for 10 minutes.) FOOD PROCESSOR: Pulse flour, sugar, and salt together until mixed.BY HAND: Whisk dry ingredients in medium-sized bowl.
FOOD PROCESSOR: Throw in butter and pulse about 10 times, until butter is about size of peas. BY HAND: Use a pastry cutter or fingers to cut and knead butter into the dough until you have pea-sized chunks.
Combine water, sour cream, and vinegar in a small bowl.
FOOD PROCESSOR: Pour half of liquid mixture in and pulse a few times, until incorporated. Pour in rest and pulse until dough just comes together, about 6-10 times. If dough doesn't start to come together, add a touch more cold water. BY HAND: Add half the water, then mix with a fork or fingers. Pour in the remaining water, mix until the dough starts to come together and the liquids are well mixed with flour.
Turn dough onto sheet of plastic wrap and flatten into a thick 1" disk. Wrap tightly and refrigerate for at least 1 hour or freeze for 30 minutes. Before rolling out, let sit on counter 10 minutes so it is easier to work with.
HOW TO ROLL OUT PIE CRUST:
Lay a large piece of wax paper or parchment paper on your workspace. Place unwrapped dough disc in middle and place same sized sheet on top. Use a rolling pin to press and spread out down from the middle out. Roll out into a circle slightly larger than your pie dish.
Remove top paper, and invert onto pie dish. Remove second paper. Tip: If the dough warmed while rolling, it may be trickier to take the paper off. If this happens, leave the paper on, and stick the whole thing in the fridge for 5-10 minutes. Once the crust is chilled again it's much easier to pull off the paper. If the dough is too cold and the crust breaks, let it sit on the counter for a minute first.
Tuck overhang dough under to meet edge of pie dish. Using both forefingers, flute edges by pressing one down and one up next to each other.
Wrap loosely with plastic wrap and place in freezer 15 minutes, or up to an hour, until chilled. Fill and bake according to directions.
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Tip for flour measuring: Weighing flour with a food scale is the most accurate method and yields the best, consistent results. If you don't have a food scale, gently spoon the flour into the measuring cup and level off. Double Crust or Lattice CrustGluten Free Pie Crust recipe yields enough for a bottom crust only. If your recipe calls for a top crust or lattice top, double the recipe and divide dough in two discs to refrigerate.
Pre Baked Pie CrustFor recipes that call for a partially baked pie crust before filling, preheat oven to 375ºF. Line the bottom of chilled crust with foil or parchment paper. Place pie weights or dried beans on top of liner. Place crust on middle rack and back for 20-25 minutes, rotating halfway through. Fully Baked Pie CrustSome recipes require a fully baked pie shell, such as cream pies. Follow directions for Pre Baked Pie Crust, adding 5-10 minutes to cooking time and removing liner with weights for last 10-15 minutes. Bake until crust is golden brown. Allow crust to cool completely before filling.Tip: I highly recommend using this silicone adjustable pie shield when baking pies. It will keep the crust golden brown instead of burnt before the filling is ready.Storing / FreezingWrapped dough may be refrigerated up to 2 days. Longer than that, place the wrapped disc in a freezer ziplock bag to freeze. Thaw in refrigerator overnight.Adapted from America's Test Kitchen: The How Can It Be Gluten Free Cookbook