Sour cream pastry dough

Yield: 1 servings

Measure Ingredient
2 cups Unsifted all-purpose flour
⅛ teaspoon Salt
8 ounces Unsalted butter; chilled and cut
\N \N ; into 1/4- inch
\N \N ; slices (2 sticks)
½ 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.

Converted by MC_Buster.

Per serving: 1873 Calories (kcal); 208g Total Fat; (97% calories from fat); 6g Protein; 5g Carbohydrate; 548mg Cholesterol; 353mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 41½ Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9415 Converted by MM_Buster v2.0n.

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