For dough: Put the flour, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Combine on low speed.

Add the butter pieces all at once and let the mixer run on medium low speed until they are pea-sized and evenly dispersed. Add the sour cream and mix for several rotations or until combined, about 7 seconds.

Add half of the ice water and combine on low for several seconds before adding the additional water one tablespoon at a time until the dough begins to come together. If more water is necessary, add it one teaspoon at a time. The dough should be moist enough to stick together when pressed between your fingers. (It will be soft and malleable and will gather together easily—be careful not to overwork it.)

Gather the dough together into a disk and refrigerate for at least two hours before rolling.

yield: Makes two 10-inch single crusts or one double crust

For filling: Preheat oven to 350 degrees. Gently toss diced pears with lemon juice. Mix together sugar, flour, cinnamon, apricots, and pecans. Gently mix together pears and dry ingredients. Pour into bottom pie crust. Dot top of pear mixture with butter pieces.

Top either with a full crust, or cut top crust into lattice. Crimp crust edges. If using a top crust, cut several slits to vent the pie. Bake for 45-50 minutes or until golden brown. Remove from oven and cool on rack.