Prepare a pie crust (easy, use a food processor) and refrigerate it. Measure spices and chop veggies. Then sauté the veggies. Build the cute little pies and bake them. Yum! You made a hand-pie!
Sour cream does really good things for pie crusts. Gluten is only made when the 2 wheat proteins, glutenin and gliadin combine in the presence of water. In a pie crust, you want just enough gluten to hold the crust, but not a lot like in bread. Sour cream acts as the water part, so the gluten can form, but sour cream also has a low pH which weakens gluten bonds. The result is a sturdy yet flakey, great tasting, easily worked dough. The full fat is there because if you are bothering to make a pastry crust, now is not the time to skimp on fat.
**I used whatever hot pepper I had in my freezer from the summer garden. The heat of peppers is located in the flesh and the ribs inside the pepper, not the seeds as is commonly thought.