| 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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