Preheat oven to 350 degrees fahrenheit (175 C)
With pastry blender or wire mixer attachment, blend butter & sour cream with salt and flour. When mixture is crumbly (don’t let it get doughy), add well-mixed egg-brandy-lemon juice-water mixture. Refrigerate 4 hours or overnight.
Divide dough into two parts.
Roll out first part on parchment paper with a bit of flour. When it looks like it will fit over your pie plate, turn the plate over and place it in the centre of the rolled out doe, and flip the whole thing over.
Fill with sweetened apple, peach or berry mixture, or whatever fruit you like. (I like to use Swerve for no sugar and Maple Sugar for a paleo option) This is also a great crust for pumpkin pie.
Roll out remaining dough in the same way on the wax paper, and this time flip the whole thing over onto the filled pie.
Cut around edge of pie creating about 2cm (¾ inch) of overhanging dough.
Taking your thumb and index finger of one hand and the thumb of your other hand, press in the edges of the dough until the whole pie is 'sealed'.
Cut some personalized holes in the top so the pie doesn't explode in the oven.
Bake in preheated oven for 1 hour or until crust begins to brown. Fan ovens are a bit stronger so I usually bake for 45 minutes.