SOUR CREAM PASTRY RECIPE

SOUR CREAM PASTRY RECIPE -

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.

Total Time 15 minutes

Prep Time 15 minutes

Yield 1 1/3 pounds

Number Of Ingredients 4

Ingredients

2 cups all-purpose flour
1/8 teaspoon salt
8 ounces unsalted butter, chilled and cut into 1/4 inch slices
5 ounces sour cream (you can use unflavored low-fat yogurt, pastry will be less tangy)

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.

Nutrition Facts : Calories 2119.1, FatContent 162, SaturatedFatContent 100.6, CholesterolContent 424.1, SodiumContent 330.3, CarbohydrateContent 146.4, FiberContent 5.1, SugarContent 4.5, ProteinContent 23.1

SOUR CREAM PASTRY RECIPE | MYRECIPES

Sour Cream Pastry Recipe | MyRecipes image

Provided by Libbo McCollum

Total Time 1 hours 10 minutes

Yield Makes enough dough for 1 (9-inch) piecrust

Number Of Ingredients 5

Ingredients

1?¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup shortening
½ cup sour cream

Steps:

Stir together first 3 ingredients in a bowl. Cut shortening into flour mixture with a pastry blender until mixture resembles small peas. Add sour cream; stir with a fork until combined. Gently gather dough into a flat disk; wrap in plastic wrap, and chill 1 to 24 hours.

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Stir together first 3 ingredients in a bowl. Cut shortening into flour mixture with a pastry blender until mixture resembles small peas. Add sour cream; stir with a fork until combined. Gently gather dough into a flat disk; wrap in plastic wrap, and chill 1 to 24 hours.

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