Recipe by Jeff Hixson
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.
Top Review by WaterMelon
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!
- 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)
Directions See How It's Made
- 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.