Sour Cream Pastry For Pirozhki

Бездрожжевое тесто

Preparation info
  • 2 Dozen

    • Difficulty


Appears in
A Taste of Russia

By Darra Goldstein

Published 1983

  • About


  • 3 cups (all-purpose) flour
  • ¾ teaspoon salt
  • 2 tablespoons


In a medium bowl mix together the flour, salt and sugar. Cut in the butter until the dough is the consistency of cornmeal. Add the sour cream, mixing well. Wrap the dough in waxed paper and chill in the refrigerator for 2 hours.

Roll the dough out 1/8 to ¼ inch thick. With a round cookie cutter