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“This is a foolproof pastry that never gets tough no matter how you handle it. It is a dream to handle and tastes great. The sour cream yields a tender flaky pastry.Originally posted by Mean Chef.”
READY IN:
15mins
YIELD:
1 1/3 pounds
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the flour and salt in a 3 qt bowl, stir to blend.
  2. 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).
  3. Stir in the sour cream with a fork.
  4. The pastry will appear dry because the sour cream is thick and does not disburse easily.
  5. With your hands, manipulate the dough into a ball.
  6. 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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