Recipe courtesy of Sara Moulton
Show: Cooking Live
Save Recipe Print
Total:
4 hr 5 min
Prep:
4 hr 5 min

Ingredients

Directions

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.month.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Creamed Peas

Recipe courtesy of The Neelys

Sweet and Sour Pineapple Pork

Recipe courtesy of Sam Choy

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Carrot Cake with Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping

Recipe courtesy of Duff Goldman

Whole Wheat Pastry Dough

Recipe courtesy of Rachel McBride

Pastry Cream

Recipe courtesy of Laura Calder

Dough Knots with Sour Cream-and-Jam and Pesto Alfredo Dips

Recipe courtesy of Damaris Phillips

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.