Sour Cream Pastry

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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.

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Steps

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

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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.

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Stir in the sour cream with a fork.

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

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With your hands , manipulate the dough into a ball.

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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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Ingredients

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all-purpose flour, salt, unsalted butter, sour cream