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Sour Cream Pastry

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, chilled
1/2 cup sour cream

Preparation

  1. Combine the flour and salt in a food processor and pulse once or twice to mix. Cut the butter into chunks and add it to the processor. Process until the mixture resembles coarse cornmeal. Add the sour cream and pulse until the dough forms a ball. Remove the dough and knead it a few times. Wrap the dough in waxed paper and refrigerate for at least 1 hour. The dough can be frozen for up to 1 month; allow it to thaw partially before rolling.

Paula Deen's Kitchen Classics
TagsDoughSour CreamDairyMake AheadFood ProcessorCookbooks
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