Flaky Pie Crust

I found this in an old Weight Watcher's Magazine. It looked really easy and healthier, so I decided to pair it with some apples and make a galette. It turned out really good, but not as flaky as a full fat pie crust! All in all, it was a good substitute.

Source: WW Magazine Sept/Oct 2005

1 c all-purpose flour
3 Tbsp sugar
1/4 tsp salt
1/4 tsp baking soda
4 tbsp cold unsalted butter, finely diced
3 Tbsp light sour cream

Directions:
Pulse the flour, sugar, salt and baking soda in a food processor. Add the butter and pulse several times until the mixture resembles coarse crumbs. Add the sour cream and pulse again, until the mixture begins to hold together. Gather the dough into a ball and turn out onto a lightly floured surface. Knead a few times, flatten to form a disc, and wrap in plastic wrap. Refrigerate at least 30 minutes or up to 30 days.