ounces sour cream (you can use unflavored low-fat yogurt, pastry will be less tangy)
Serving Size: 1 (627) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 1457 g69 %
Total Fat 162 g249 %
Saturated Fat 100.6 g502 %
Cholesterol 424.1 mg
Sodium 330.3 mg
Dietary Fiber 5.1 g20 %
Sugars 4.5 g18 %
Protein 23.1 g
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.