Ingredients: 3 1/2 cups (420 grams) all purpose flour 2/3 cup (130 grams) sugar – you can lessen this 1 teaspoon salt 1 cup sour cream 3/4 cup shortening Procedure: In a medium sized bowl, stir together flour, sugar and salt. Make a well in the center of flour mixture (push mixture up sides of bowl), and pour sour cream and shortening into well. With a pastry blender, or fork and knife, cut sour cream and shortening into flour until particles are the size of peas. Using your hands, shape dough into a ball and knead until smooth. Divide dough into four pieces. Take one piece of dough and cover the rest with plastic wrap or a hand towel, until ready to use. On a lightly floured surface, roll out dough 1/8-inch thick. Cut out 4-inch (for small pies) or 5-inch (for bigger pies) diameter circles, using cardboard pattern as a guide. Gather the left over pieces and roll them out again. Repeat with other pieces of dough. Fill pastry with dough. Seal the edges with egg white/water mixture and make tiny folds all around the pie to seal edges nicely. Notes: Fill per batch of rolled out dough so that the dough does not stiffen. Remember that the dough was divided into four lots. Roll and fill per part of...