SOUR CREAM PASTRY
Another old family recipe. Very easy to handle, this dough never gets tough, even if you re-roll it. It was the first I learned. Really good in savory pies. Hint: reroll scraps, cut into 2" squares, add a bit of jam, fold over and bake 10-12 minutes. UPDATE 7/10/2010 In response to a reviewer: For best results, you must sift the flour before measuring, chill the shortening well, use full fat sour cream and chill the dough as directed.
Provided by Deb Wolf
Categories Breads
Time 10m
Yield 2 pie crusts, 8-16 serving(s)
Number Of Ingredients 6
Steps:
- Pulse flour, salt and baking powder in food processor.
- Add shortening. Pulse until mixture resembles coarse meal.
- Stir together sour cream and egg; pour all at once into flour and pulse until it just comes together.
- Dump out onto wax paper. Gather into a disk, wrap in the wax paper and chill at least 20 minutes.
- Cut into two pieces, rewrap one and return it to the refrigerator.
- Roll on a lightly floured surface.
- Fill and bake according to filling recipe.
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