BLACK PEPPER AND SOUR CREAM PASTRY DOUGH

Black Pepper and Sour Cream Pastry Dough image

Yield Makes enough for a 13-inch tart shell

Number Of Ingredients 8

2 1/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon sugar
11/4 sticks (10 tablespoons) cold unsalted butter, cut into bits
1/3 cup cold vegetable shortening
3 tablespoons sour cream
3 tablespoons ice water

Steps:

Blend together flour, salt, pepper, sugar, butter, and shortening with your fingertips or a pastry blender until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.
Stir together sour cream and ice water, then stir into dough with a fork until incorporated. Gather dough into a ball.
Flatten dough into a 6-inch square on a lightly floured surface. Roll out into a roughly 18- by 6-inch rectangle and fold into thirds (like a letter) to form a 6-inch square.
Turn dough so an open-ended side is nearest you, then roll out dough into an 18- by 6-inch rectangle again, dusting work surface with flour as necessary. Fold into thirds same as above.
Repeat rolling and folding 1 more time, then chill dough, wrapped in plastic wrap, at least 1 hour.