Hi Gloria, if you'd like to make a pie crust with sour cream rather than water, I think your best bet would be to find a recipe that calls for sour cream. The amount of water recommended will probably not be the same as sour cream, and following a recipe will take the guess work out of the process. We don't have a recipe like this, but I did find a few online that might work for you. Here's one you might want to try. We haven't tried the stand mixer method with this type of pie crust, but we think it will still work fine, as long as you mix very minimally after you add the sour cream. 

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