Sour Cream Pastry

I got this recipe from Flo Braker's Sweet Miniatures. She describes this pastry dough as "a dream to work with and heaven to eat" because it "never gets tough no matter how much you handle it." This might just be true because I've re-rolled the dough a few times and it still turned out pretty flaky. I'm not one to get too comfortable though; I still stick to the rules of keeping the dough cold and manipulating it as little as possible.

Sour Cream Pastry

2 c all purpose flour
1/8 t salt
8 oz (2 sticks) unsalted butter, chilled and cut into 1/4 inch slices
1/2 c (5 oz) sour cream

In a bowl, mix together the flour and salt. Cut in the butter until the mixture looks like breadcrumbs but there are still pieces of butter the size of small peas.


Add the sour cream and mix with a fork.


Using your hands, shape the dough into a ball.


Divide the dough into four pieces.


Shape into circles and wrap individually with plastic. Refrigerate for at least 4 hours or until ready to use. The dough will keep in the fridge for 3 days or in the freezer for a month.