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SOUR CREAM PASTRY




Source of Recipe


Internet


List of Ingredients




Yield: two 9" pie crusts or 2 dozen medium tarts
1 cup butter
11/2 cups flour
1/2 cup sour cream

Blend butter and flour until the consistency of coarse oatmeal. Add sour cream and blend until pastry begins to cling together. Divide dough in two balls. Wrap in plastic wrap and refrigerate at least 4 hours or overnight. Let dough stand for about 5 minutes to remove the chill and ease rolling; roll out on a lightly floured board or on a pastry cloth.



Recipe