Sour Cream Pastry Dough

1. 1

   Put the flour and salt in a 3-quart bowl, and stir to blend.

2. 2

   Scatter the butter slices over the flour, and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs.

3. 3

   Stir in the sour cream with a fork.

4. 4

   The pastry will appear dry because the sour cream is thick and does not disperse easily.

5. 5

   With your hands, manipulate dough into a ball.

6. 6

   Divide dough as recipe directs.

7. 7

   Wrap in plastic and refrigerate until cold and firm, at least 4 hours and up to 3 days.

8. 8

   The dough can be frozen for up to 1 month.month.

* Per serving · 4 servings · Values may vary.

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