SOUR CREAM PASTRY
3 cups (350 g) flour
1 t (5 ml) salt
250 g butter
1 cup (250 ml) sour cream
Sift flour and salt 3 times and cut in the butter.
Use a small knife, a pastry blender or your fingertips. Be very careful if using a food processor, it is inclined to transform the dough into a paste within seconds. The knobs of butter should remain as big a peas, and never become as small as breadcrumbs, or worse, a paste.
Add all the sour cream at once to the flour mixture and cut in with a knife. Once well blended, use one hand to knead the dough until it holds together and forms a ball.
Never add extra liquid, just continue kneading lightly, the dough will become manageable and start to adhere.
Leave the dough to rest for half an hour or longer.
Roll out on a floured board and fold into thirds. Turn the dough parcel half a turn so the open side faces towards you. Roll and fold once more in the same way. Let the dough rest for another half an hour. Repeat the roll and fold process three times more. The dough is now ready for use, or can be refrigerated for 3 days or frozen for up to 3 months.
BRON- Carol Elliott Claassen
