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amazing sour cream pastry dough

missmasala | Dec 18, 200509:26 PM

so i got this strudel recipe from my mother-in-law over thanksgiving that cheats and uses a sour cream pastry dough instead of traditional strudel dough.

the strudel was good, but i was completely taken by the ease of making the dough and the amazking flakiness of it. It's almost like puff pasty. Since then, I've made it twice and used it for pie and it works great.

Basically, you mix two sticks of softened butter (or one stick butter and a half cup of lard) and 1 cup of sour cream into two cups of flour. Then you refrigerate for 4 hours or overnight or several days or whatever before rolling out. Can make 4 8 inch shallow pie crusts (rolled thin) or two 9 inch deep dish ones (rolled a little thicker)

when rolling it out the dough feels really springy and elastic but when baked is unbelievably flaky!

I'm just wondering: does anyone else use this dough? it's so much easier than the cutting the butter into the flour, ice water, having everything cold fussiness of regular pie dough. I just can't believe that i've never heard of this pastry recipe before.

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