Sour Cream Pastry Dough

2 cups unsifted all-purpose flour
1/8 teaspoon salt
8 ounces unsalted butter; chilled and sliced
1/2 cup sour cream

Put the flour and salt in a 3-quart bowl and stir to blend.  Scatter the butter slices over the flour, and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs.

Stir in the sour cream with a fork.  The pastry will appear dry because the sour cream is thick and does not disperse easily.  With your hands, manipulate dough into a ball.

Divide dough as recipe directs.  Wrap in plastic and refrigerate until cold and firm, at least 4 hours and up to 3 days.  The dough can be frozen for up to 1 month.

Source:  Flo Braker


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