In the bowl of a stand mixer, combine two and one-half cups of Bisquick and one and one-half cups of cubed butter.
Mix until just crumbly. Don’t over mix.
In a separate bowl, combine one-third cup of white sugar and two third cups of full fat sour cream. Mix until the sugar dissolves.
Pour the sour cream into the Bisquick mixture and beat on low speed until well combined.
Add cold water, one tablespoon at a time, until the dough pulls away from the sides of the bowl and forms a ball.
Divide the dough into two equal pieces and shape into balls. Wrap with plastic and refrigerate while preparing the cinnamon mixture.
In a small bowl, mix eight tablespoons of melted butter, three quarter cups of brown sugar, four teaspoons of cinnamon, and one teaspoon of vanilla extract. Stir until smooth and set aside.
Roll out each piece of dough on a lightly Bisquick floured surface. Use a spatula or pastry brush to coat each piece of rolled out dough with the cinnamon mixture.
Roll each cinnamon coated piece of dough into a tight roll and cut into one-half-inch pieces.
Flatten each piece with a rolling pin to a thickness of one-quarter inch.
Place each piece into a greased pie pan, overlapping, and press to seal.
Continue until the pie pan is full and trim any dough that is overhanging.
Add the filling of choice and place the top of the crust in the same way as the bottom.