The Perfect Pie Crust

Ingredients:
3 3/4 cups all-purpose unbleached flour
1 tablespoon coconut palm sugar
1/2 to 1 tablespoon unprocessed sea salt
1/2 teaspoon baking powder
1 3/4 cups cold, unsalted butter
2/3 cup ice-cold water
2 tablespoons sour cream (not the low-fat stuff)
1 teaspoon raw, unfiltered apple cider vinegar

Directions: In a very large bowl combine flour, sugar, salt, and baking powder. With a pastry blender cut in butter, leaving chunks the size of peas. Combine water, sour cream and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not over mix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours of overnight. The finished dough should break, not stretch. Divide into three portions and shape into disks. Use at once or wrap and refrigerate up to 3 days or freeze up to one month. Thaw overnight in the refrigerator if frozen. Makes 3 single-crust pastries.