1-Start by browning the butter in a light-colored pan over medium heat, stirring frequently until the milk solids turn medium brown. Once done, transfer it to a bowl and chill until solid, remembering to stir midway for even cooling.

2-Next, whisk together the flour, sugar, and salt in a large bowl to create your dry mix.

3-Chop the solid butter into 1-inch cubes and cut it into the dry ingredients until the pieces are about kidney bean-sized, which helps create those flaky layers. In another bowl, whisk the sour cream, vanilla extract, and ice-cold water, then add this mixture to the dough and combine it into a rough, shaggy ball without overworking it.

4-Wrap the dough in plastic wrap and flatten it into a disk about 4 inches wide, then chill it in the fridge for at least 2 hours.

5-After chilling, roll out the dough on a floured surface to just over 1/8 inch thick and at least 2 inches wider than your pie pan. Fit the dough into the pan, trim and shape the edges, then chocchill again for 20 minutes before baking.

6-For partial blind baking, line the crust with foil and pie weights, then bake at 400°F for 30 minutes. If you need full blind baking, remove the weights and bake at 350°F for an additional 15-20 minutes until it’s golden brown.

7-Throughout, handle the dough gently to keep it flaky, and integrate variations like ‘brown butter pie dough’ for a nutty twist.