Norene Gilletz

Sour Cream Pastry

Preparation info
  • Yield: Two 9 inch pie crusts or

    24

    medium tart shells.
    • Difficulty

      Easy

Appears in
The New Food Processor Bible: 30th Anniversary Edition
The New Food Processor Bible

By Norene Gilletz

Published 2011

  • About

Rich and flaky, almost like a mock puff pastry. It is excellent for Butter Tarts, Apple Strudel, cheese bagels, knishes and borekas.

Ingredients

  • 1 cup chilled butter, cut in 1-inch chunks
  • 1½ cups flour
  • ½ cup

Method

Steel Blade: Process butter and flour with 6 to 8 on/off pulses, until it is the consistency of coarse oatmeal. Add sour cream and process just until pastry begins to cling together around the blades and form a ball. You will have to scrape down the sides of the bowl once or twice. Do not overprocess.

Divide dough in half, wrap in plastic wrap and refrigerate at least 4 hours or