Sour Cream Pastry Dough

Categories: Cklive22
Yield: 1 servings

2 c Unsifted all-purpose flour
1/8 ts Salt
8 oz Unsalted butter; chilled and
-cut
; into 1/4- inch
; slices (2 sticks)
1/2 c Sour cream

Put the flour and salt in a 3 quart bowl and stir to blend. Scatter the
butter slices over the flour, and cut in with a pastry blender until the
mixture consists of particles that vary in size from small peas to bread
crumbs. Stir in the sour cream with a fork. The pastry will appear dry
because the sour cream is thick and does not disperse easily. With your
hands, manipulate dough into a ball. Divide dough as recipe directs. Wrap
in plastic and refrigerate until cold and firm, at least 4 hours and up to
3 days. The dough can be frozen for up to 1 month.

Per serving: 1873 Calories (kcal); 208g Total Fat; (97% calories from fat);
6g Protein; 5g Carbohydrate; 548mg Cholesterol; 353mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 41 1/2 Fat;
0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9415

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