Sour Cream Pastry

Recipe by Jeff Hixson
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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