My favorite easy pie crust recipe -- a no-fail, foolproof recipe made with butter and sour cream! It comes together in a matter of minutes in a food processor.
This recipe makes a single layer pie crust for a 9" or 10" pie pan, but can easily be doubled for two layers.
Make the crust first by combining flour, sugar, and salt in the canister of a food processor. Pulse to combine.
Carefully (remove the blade first!) remove the dough from the food processor and use your hands to shape it into a ball. Flatten slightly into a disc and wrap in cling wrap. Place in refrigerator for at least 30 minutes.
Remove chilled pie dough from refrigerator and transfer to a clean, lightly floured surface. Allow dough to sit for about 5 minutes and then roll dough out into a 12" circle and place in a 9" or 10" glass pie dish.
Gently lay the pie crust into a 10" pie pan, folding under the excess dough beneath itself and crimping with a fork.
If pie crust is to be used with a baked filling, follow that recipe's instructions for filling and baking.
If baking pie crust alone (or "blind baking"), transfer your prepared pie dish to the freezer and preheat your oven to 350F.
Once oven is preheated, retrieve your pie dough and gently line it with aluminum foil*, being sure that the aluminum is molded to the sides of the pie crust, especially (you want to make sure they don't collapse or sag while baking) -- make sure the edges are covered so that they do not over-brown/burn.
Fill the aluminum with sugar and place pie pan on an aluminum cookie sheet.
Transfer to oven and bake on 350F for 45-55 minutes.
Allow to cool completely before lifting out the aluminum foil and sugar* and finishing with desired filling.
*Be sure to use one large piece of aluminum on the base so that you can simply lift it up and remove all of the sugar once the pie is finished baking and cooling. If you use multiple disconnected layers of foil on the bottom, it will be very difficult to get the sugar out. This technique was adapted from Serious Eats.
**After baking, once it cools, the sugar will be just fine to use in your next baking recipe. Alternatively you can store the sugar in a separate container and reuse for all of your blind baking needs.