Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Unsifted all-purpose flour

  2. 1/8 teaspoon 0.6ml Salt

  3. 8 oz 227g Unsalted butter - (2 sticks) - chilled, and Cut into 1/4" slices

  4. 1/2 cup 118ml Sour cream

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. This recipe yields ?? servings.


Send feedback