Sour cream pastry
* PLUS 1 hr chilling time
Photo, Erik Putz.
This flaky dough is a sturdier pastry vessel, making it perfect for hand-help wonders. Fill it up with seasonal fruit for a tasty treat on the go.
1 1/4 cups
, cut into 1/2-in. cubes
- WHIRL flour and salt in a food processor. Add butter and pulse until crumbs are pea-size. Stir sour cream, egg yolk and ice water in a bowl, then add to food processor. Pulse just until dough comes together. Form into a ball, wrap in plastic wrap and flatten into a disc. Refrigerate until firm, about 1 hr.
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