Sour Cream Pastry Dough – a delicious recipe with flour, salt, sugar, unsalted butter, sour cream, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine flour, salt and sugar in food processor and pulse a few times to mix. Cut cold butter into 1/2-inch cubes. Distribute the butter cubes over the flour mixture and put the entire work bowl in the freezer to chill for about 20-30 minutes. Chill about a half cup of water with ice cubes. Combine sour cream, lemon juice, and 2 Tbsp ice water in a pyrex measuring cup.
2
Remove work bowl from freezer and return to processor. Lightly pulse butter and flour together several times until butter forms a very coarse meal with large, pea-sized pieces left intact. Add the sour cream mixture and pulse briefly until dough just comes together. If dough is still too dry and doesn't cohere when squeezed together, then pulse in remaining 1-2 tablespoons of ice water to moisten.
3
Turn dough out onto work surface and form into a disk. Wrap dough in a zip-top bag, wax paper or plastic wrap and put in refrigerator to rest for at least 1 hour or up to 2 days.
4
When ready to use, roll out and form dough according to application. Brush surface lightly with some egg-wash and bake pastry at 400 degrees for about 30 minutes or until golden brown.
384
kcal
Calories
26
g
Fat
33
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/3 cups all-purpose flour, 1/2 tsp salt, 1 tsp sugar, 1/2 cup (1 stick) unsalted butter, very cold, and more.
Yes, Sour Cream Pastry Dough falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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