Best Sour Cream Pastry Dough Recipes

SOUR CREAM PASTRY DOUGH image

Yield 1 9-inch crust

Number Of Ingredients 8

1 1/3 cups all-purpose flour
1/2 tsp salt
1 tsp sugar
1/2 cup (1 stick) unsalted butter, very cold
1/4 cup sour cream
2 tsp lemon juice
2 to 4 Tbsp ice water
Egg-wash (egg beaten with a touch of milk, cream, or water)

Steps:

Combine flour, salt and sugar in food processor and pulse a few times to mix. Cut cold butter into 1/2-inch cubes. Distribute the butter cubes over the flour mixture and put the entire work bowl in the freezer to chill for about 20-30 minutes. Chill about a half cup of water with ice cubes. Combine sour cream, lemon juice, and 2 Tbsp ice water in a pyrex measuring cup. Remove work bowl from freezer and return to processor. Lightly pulse butter and flour together several times until butter forms a very coarse meal with large, pea-sized pieces left intact. Add the sour cream mixture and pulse briefly until dough just comes together. If dough is still too dry and doesn't cohere when squeezed together, then pulse in remaining 1-2 tablespoons of ice water to moisten. Turn dough out onto work surface and form into a disk. Wrap dough in a zip-top bag, wax paper or plastic wrap and put in refrigerator to rest for at least 1 hour or up to 2 days. When ready to use, roll out and form dough according to application. Brush surface lightly with some egg-wash and bake pastry at 400 degrees for about 30 minutes or until golden brown.

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.