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    Sour cream pastry


    Source of Recipe


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    Recipe Introduction


    This is a foolproof pastry that never gets tough no matter how you handle it. It is a dream to handle and tastes great. The sour cream yields a tender flaky pastry.

    List of Ingredients




    2 cups all-purpose flour
    1/8 teaspoon salt
    8 ounces unsalted butter, chilled and cut into 1/4 inch slices
    5 ounces sour cream (you can use unflavored low-fat yogurt - pastry will be less tangy

    Recipe



    Put the flour and salt in a 3 qt bowl, stir to blend.
    Scatter butter slices over flour and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs (you can use a food processor for this step).
    Stir in the sour cream with a fork.
    The pastry will appear dry because the sour cream is thick and does not disburse easily.
    With your hands, manipulate the dough into a ball.
    Divide in half, wrap in plastic and refrigerate until cold and firm- at least 4 hours, and up to 3 days or freeze for up to 1 month

 

 

 


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