Sour cream pastry
By Chatelaine
* 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.
Ingredients
-
1 1/4 cups
all-purpose
flour
-
1/2 tsp
salt
-
1/2 cup
cold unsalted
butter
, cut into 1/2-in. cubes
-
1/4 cup
sour cream
-
1
egg yolk
-
2 tsp
ice
water
Instructions
- 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.
Chatelaine Basics: How to Blind Bake a Pie Shell
