Recipe courtesy of Sara Moulton

Sour Cream Pastry Dough

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  • Total: 4 hr 5 min
  • Prep: 4 hr 5 min
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2 cups unsifted all-purpose flour

1/8 teaspoon salt

8 ounces (2 sticks) unsalted butter, chilled and cut into 1/4- inch slices

1/2 cup sour cream


  1. 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.