Combine your dry ingredients and add your cold butter. Pulse the machine (if using a food processor) or cut in the butter with a pastry blender (if going by hand) until you have a crumbly texture.  Next, add the sour cream and lemon juice to the processor and keep it on constant speed (or mix and knead by hand) until a dough starts to form. If needed, add up to an additional tablespoon of water.  Form the dough into a ball and wrap it in plastic wrap. Chill the dough for 10 minutes.

Roll out your chilled dough 1/16 inch thick and cut fifteen 4-inch circles. Chill any dough that you aren’t working on so the dough stays cold.  Lay your circles on a baking sheet and add 1 level tablespoon of your favorite fruit preserves or other filling.  Gently fold the circle over and pinch it closed with a flour dipped fork. If you find that your dough doesn’t fold without cracking, it is too cold. Let the dough warm up a bit before folding.  When done, make 3 cuts in the top of the fold. Then place them on an ungreased baking sheet.

Bake the pies at 350˚ F for 12-13 minutes. The fruit filling will start to bubble and the bottom of the pie will be golden brown. Remove to a cooling rack.

Combine the powdered sugar and 2 1/2 T. of milk to form a glaze.  Allow the pie to cool before basting on the glaze.