| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Allpurpose bleached flour |
| 1/2 |
ts |
Salt |
| 16 |
tb |
Cold unsalted butter; (2 sticks) |
| 2/3 |
c |
Sour cream |
INSTRUCTIONS
Combine flour and salt in the work bowl of a food processor and pulse
several times to mix. Cut butter into 15 to 20 pieces and add to work bowl.
Pulse repeatedly, about 20 times in all, to reduce the mixture to a fine
powder. Open the cover and check the consistency occasionally to avoid
overprocessing and turning the mixture into a paste. Add sour cream to work
bowl and pulse 5 or 6 times more, or until the dough forms a coherent ball.
Don't overprocess. Remove dough from work bowl to a floured surface and
press it into two 6inch disks. Wrap in plastic and refrigerate. Keep the
dough in the refrigerator for up to two days, or doublewrap in plastic and
freeze for up to several weeks. Yield: About 22 ounces of dough, enough for
a 2crust pie
Recipe By : BAKERS' DOZEN (NICK MALGIERI) SHOW #BD1A20
Posted to EAT-L Digest 25 October 96
Date: Fri, 25 Oct 1996 16:47:04 -0500
From: Jackie Bordelon <jbord@PREMIER.NET>
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