Sour Cream Pastry

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.

• Ready In: 15 mins
• Yields: 1 1/3 pounds

Ingredients

• 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

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