Sour Cream Pastry

1. 1

   Combine the flour and salt in a food processor and pulse once or twice to mix.

2. 2

   Cut the butter into chunks and add it to the processor.

3. 3

   Process until the mixture resembles coarse cornmeal.

4. 4

   Add the sour cream and pulse until the dough forms a ball.

5. 5

   Remove the dough and knead it a few times.

6. 6

   Wrap the dough in waxed paper and refrigerate for at least 1 hour.

7. 7

   The dough can be frozen for up to 1 month; allow it to thaw partially before rolling.

* Per serving · 4 servings · Values may vary.

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