| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cklive22 | 1 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Converted by MC_Buster. 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 Converted by MM_Buster v2.0n.
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