The last pie I made, I used the crust recipe from the latest (Sept. 2005) issue of Cook's Illustrated, which they'd intended for use in a deep-dish apple pie but which I used with cherries. The ingredients:
12.5 oz AP flour
1 tsp table salt
1 Tbsp sugar
2 sticks butter, cubed (they said frozen for 10 min; I didn't)
3 Tbsp sour cream
1.3 c ice water
They used a food processor method. I have no dishwasher and dislike cleaning that machine, so I made my crust by hand, hence my reason for not freezing the butter. They buzzed the dry ingredients together, buzzed in the butter, mixed together the sour cream and water, and buzzed that in too, half at a time. I whisked together the dry stuff, flattened each individual butter cube with my hands, making sure that at least some of the cubes broke down even more, and then folded in the wet stuff with a big rubber scraper. From there, I divided the dough into two parts, shaped each into a disk, wrapped the disks in plastic wrap, and stashed them in the fridge for an hour or so.
My husband really liked the pie I made, and this crust was a big reason why he liked it so much. Therefore, I'd like to do it again. My dilemma: I don't normally like to keep full-fat sour cream on hand. This recipe only uses 3 Tbsp/batch of crust, which leaves me with lots of leftover sour cream. I suppose I could just make lots and lots of pies or cakes in a brief timespan before the sour cream goes bad, but I don't want to do that to my waistline.
My question: would it be possible for me to portion out the remnants of my sour cream into 3 Tbsp. blobs, possibly in ice-cube trays, freeze the portions, and then bag for later use? I'm sure it wouldn't be much good for eating on baked potatoes or the like, but would my pie crusts suffer, since it just gets mixed with water and added in? I have freezer space for sour cream ice cubes, but I don't have freezer space to store crust for two dozen pies.