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Sour Cream Pastry Dough

2

cups

unsifted all-purpose flour

1/8

teaspoon

salt

8

ounces , (2 sticks) unsalted butter, chilled and cut into 1/4- inch slice

1/2

cup

sour cream

1

Put the flour and salt in a 3 quart bowl and stir to blend. Scatter the butter

2

slices over the flour, and cut in with a pastry blender until the mixture

3

consists of particles that vary in size from small peas to bread crumbs. Stir in

4

the sour cream with a fork. The pastry will appear dry because the sour cream is

5

thick and does not disperse easily. With your hands, manipulate dough into a

6

ball. Divide dough as recipe directs. Wrap in plastic and refrigerate until cold

7

and firm, at least 4 hours and up to 3 days. The dough can be frozen for up to 1

8

month.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (12.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

1131.95

Calories From Fat (19%)

219.5

% Daily Value

Total Fat 25.14g

39%

Saturated Fat 13.62g

68%

Cholesterol 59.8mg

20%

Sodium 349.74mg

15%

Potassium 429.71mg

12%

Total Carbohydrates 194.09g

65%

Fiber 6.75g

27%

Sugar 3.99g

 

Protein 28.21g

56%