Sour Cream Pastry Dough Food

NO FAIL, SOUR CREAM PIE CRUST

Steps:

• Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and let it sit on the counter to take the chill off (don't soften the butter, just let it sit out for couple minutes when you take it out of the fridge).

SOUR-CREAM PASTRY

Steps:

• Put 3 1/4 cups of the flour, salt to taste, baking powder, butter, eggs and sour cream into the container of a food processor. Process until thoroughly blended.
• If a food processor is not used, put the flour, salt to taste and baking powder in a mixing bowl. Add the butter and cut it with two knives or a pastry blender until the mixture looks like coarse cornmeal. Using a fork, add the eggs and thoroughly blend.
• Scrape the mixture out onto a lightly floured board and knead as briefly as possible, using as little flour as possible to make a smooth and workable dough.
• Shape the dough into a flat cake and wrap it in plastic wrap. Chill until ready to use.

SOUR CREAM PASTRY

Steps:

• Put the flour and salt in a 3 qt bowl, stir to blend.
• Scatter butter slices over flour and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs (you can use a food processor for this step).
• Stir in the sour cream with a fork.
• The pastry will appear dry because the sour cream is thick and does not disburse easily.
• With your hands, manipulate the dough into a ball.
• Divide in half, wrap in plastic and refrigerate until cold and firm- at least 4 hours, and up to 3 days or freeze for up to 1 month.

SOUR CREAM PASTRY DOUGH

Steps:

• Cut butter into 1/2-inch cubes.
• To blend by hand:
• In a bowl with your fingertips or a pastry blender blend together flour, butter, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Stir in sour cream with a fork just until incorporated. Drizzle 4 tablespoons ice water over mixture and gently stir just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, stirring until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
• To blend in a food processor:
• In a food processor pulse together flour, butter, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add sour cream and pulse just until incorporated. Drizzle 4 tablespoons water over mixture and pulse just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, pulsing until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
• To form dough after blending by either method:
• Turn mixture out onto a work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.

SOUR CREAM PIE CRUST DOUGH

Steps:

• Combine sour cream, water, sugar and salt in small bowl.
• Combine both flours in large bowl.
• Cut in butter and shortening with fingers until it resembles coarse meal.
• Add sour cream and stir just until dough forms.
• Turn out onto lightly-floured surface.
• Divide in half.
• Form each half into ball and flatten into disk.
• Wrap each disk in plastic.
• Refrigerate 1 hour.
• (can be prepared up to 1 month ahead and frozen. Defrost before using.).

BLACK PEPPER AND SOUR CREAM PASTRY DOUGH

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.

SOUR CREAM PASTRY

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.

SOUR CREAM POCKETS

Steps:

• Mix together the flour, sour cream and butter or margarine in a large mixing bowl.
• Flour a pastry board and your hands. Make dough into small balls or roll them into 2 inch squares. Add a small amount of pastry filling, any flavor you like. Fold dough diagonally and press together. If you make balls, press a small rim around the outside so the filling does not seep out.
• Bake at 350 degrees F (175 degrees C) for 10 minutes and sprinkle on confectioners' sugar. A wonderful gift any time of the year.