• Mix all your dry ingredients into a large bowl
  4 cups all purpose flour, 1 tablespoon sugar, 1 teaspoon kosher salt (or any salt)
• Add dry ingredients to a food processor.
• Add the cold butter to the flour in the food processor and mix until butter is combined and looks like coarse sand.
  1 ½ cup cold butter
• Dump flour butter mixture into a large bowl and set aside.
• Now mix your egg, water, sour cream and vinegar in a medium bowl.
  1 egg, ½ cup ice water, 3 tablespoon sour Cream, 1 tablespoon apple cider vinegar
• Add wet ingredients to the flour butter mixture and mix until the dough just starts to come together. Coming together means that you can pick up a chunk of your dough, squeeze it together and it stays together. You may need to add an additional tablespoon of cold water if this does not happen. TIP: you do not want the dough to be smooth, just hold together.
• Once the dough has come together, dump out on to a lightly floured board and shape into a ball. Divide the ball into 3 sections and form into round balls.
• Take each ball of dough and shape into a ball and press down into a disc.
• Wrap each disc with plastic wrap.
• Refrigerate dough for 20-25 minutes to make the butter cold again (this helps with flakey layers)
• Once dough has been refrigerated, place it on lightly floured surface and fold it half.
• Lightly roll it into a small circle and fold it in half again. Roll it out to the size you need now and transfer to your baking pan that you are using.

If Making Quiche

• Blind bake the quiche crust for 10 minutes in a 350 degree oven.
• Remove and let cool.
• Add your quiche filling the bake according to recipe instructions.

For pie crust

• After you roll out the crust and place it in your pie dish, you add your pie filling and bake it according to the recipe instructions of the dish that you are making.