Prep 15 mins
Cook 0 mins
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.Originally posted by Mean Chef.
- 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)
- 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.
this pastry is exactly as mean chef described - tender, flaky and very tasty. i halved it (wishing i didn't) cause there's only two of us. i followed the recipe exactly except that i just used two forks to cut the butter into the flour as i don't have a pastry cutter/processor. After that, it's all so easy. i wasn't sure if the sour cream measurement is oz in weight/fl oz. i measured first in weight and found that it's lesser than in fl oz, so i went with that. and it worked! i used half of the dough (1/4 of recipe) in a savory pork 8" pie and i did have to roll the dough thin. It's great, very easy to work with. I think i might do another batch to freeze. thanks mean chef!
Turns out perfect, also made with quark.
This was my first time making a pastry dough, so maybe that is why mine did not turn out well. It was incredibly sticky, I could not do a thing with it until I had chilled it for the 4 hours. Even then it was still sticky, and difficult to roll out even though i floured my roller and the counter. I suppose I could have added more flour, but I have found that I tend to overdo it, and have ruined a couple meals that way, so i just left it as it was. I used it as a crust for a quiche, and once baked, the pastry was a little hard, not flaky like I was hoping for. The sour cream taste was ok. My husband didn't notice that anything was different about it though, so maybe I am just being a little overly-picky. I would try this again, maybe next time I will add a tad more flour.