2 c. flour
2 sticks butter
1 c. sour cream

(Use more flour if dough is too sticky.) Blend flour and butter until it resembles pie crust. Add sour cream and mix until well blended. Wrap in foil or saran wrap and store in refrigerator overnight. Divide dough in half and roll out to about 13 x 17 inches. Lift dough onto cookie sheet. Use 1/2 can of pie filling (cherry, blueberry, peach, or apple). Put filling down the center of the dough. Fold over each end, then fold long sides over the filling over lap one by about 1 inch. Press gently to seal. Repeat with the other portion of dough and remainder of pie filling. Bake in a 350 degree oven for 50 to 60 minutes. While still warm, dribble thin confectioners' icing over the top.