SOUR CREAM PASTRY DOUGH RECIPES

Steps:

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

Steps:

• In a medium bowl stir together flour and salt. Add butter. Using a pastry blender, cut cold butter into flour until mixture resembles coarse meal, leaving some pieced of butter the size of small peas.
• In a small bowl stir together the sour cream and 1 tablespoon of the water. Add to the flour mixture and stir with a fork until the mixture starts to clump together. Add the remaining water, if necessary, to moisten. Form into a ball. Shape the dough into a rectangle. Place between 2 pieces of waxed paper or plastic wrap. Roll to 18x9-inch rectangle.
• Peel off the top sheet of waxed paper or plastic wrap. Turn the dough over onto a lightly floured surface and peel off remaining paper or wrap. Fold the dough crosswise into thirds, forming a 6x9-inch rectangle. Fold dough in thirds again, forming a thick piece about 3x6 inches. Wrap dough and chill in the refrigerator 1 hour or until firm. (Dough may be chilled up to 24 hours; let stand at room temperature until easily rolled.) For longer storage, wrap in heavy foil. Seal, label, and freeze up to 3 months. Thaw the dough, covered, in the refrigerator overnight before using. Use the dough as directed in Apricot-Almond Breakfast Pastries (see Recipe Center).