Sheri's Sour Cream Dough

1. 1

   Combine flour and salt in the work bowl of a food processor and pulse several times to mix.

2. 2

   Cut butter into 15 to 20 pieces and add to work bowl.

3. 3

   Pulse repeatedly, about 20 times in all, to reduce the mixture to a fine powder.

4. 4

   Open the cover and check the consistency occasionally to avoid overprocessing and turning the mixture into a paste.

5. 5

   Add sour cream to work bowl and pulse 5 or 6 times more, or until the dough forms a coherent ball.

6. 6

   Don't overprocess.

7. 7

   Remove dough from work bowl to a floured surface and press it into two 6inch disks.

8. 8

   Wrap in plastic and refrigerate.

9. 9

   Keep the dough in the refrigerator for up to two days, or doublewrap in plastic and freeze for up to several weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.