Sour Cream Pastry For Pirozhki

• 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