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    You are in: Home / Recipes / Sour Cream Pastry Recipe
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    Sour Cream Pastry

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Jeff Hixson's Note:

    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.

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    Ingredients:

    Yield:

    pounds

    Units: US | Metric

    Directions:

    1. 1
      Put the flour and salt in a 3 qt bowl, stir to blend.
    2. 2
      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).
    3. 3
      Stir in the sour cream with a fork.
    4. 4
      The pastry will appear dry because the sour cream is thick and does not disburse easily.
    5. 5
      With your hands, manipulate the dough into a ball.
    6. 6
      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.

    Browse Our Top Crusts/Pastry Dough Recipes

    Ratings & Reviews:

    • on January 22, 2004

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 12, 2011

      55

      Turns out perfect, also made with quark.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 27, 2005

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Sour Cream Pastry

    Serving Size: 1 (627 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2119.1
     
    Calories from Fat 1457
    68%
    Total Fat 161.9 g
    249%
    Saturated Fat 100.6 g
    502%
    Cholesterol 424.1 mg
    141%
    Sodium 330.2 mg
    13%
    Total Carbohydrate 146.4 g
    48%
    Dietary Fiber 5.0 g
    20%
    Sugars 4.5 g
    18%
    Protein 23.1 g
    46%

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