*  Exported from  MasterCook  *

                    Sheri Portwood's Sour Cream Dough

Recipe By     : Bakers' Dozen (Nick Malgieri) Show #BD1A20
Serving Size  : 1    Preparation Time :0:00
Categories    : Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             All-purpose bleached flour
     1/2  ts            Salt
   1      c             Unsalted butter -- cold
     2/3  c             Sour cream

Combine flour and salt in the work bowl of a food processor and pulse
several times to mix. Cut butter into 15 to 20 pieces and add to work
bowl. Pulse repeatedly, about 20 times in all, to reduce the mixture
to a fine powder. Open the cover and check the consistency
occasionally to avoid overprocessing and turning the mixture into a
paste. Add sour cream to work bowl and pulse 5 or 6 times more, or
until the dough forms a coherent ball. Don't overprocess. Remove
dough from work bowl to a floured surface and press it into two 6"
disks. Wrap in plastic and refrigerate. Keep the dough in the
refrigerator for up to 2 days, or doublewrap in plastic and freeze
for up to several weeks.

Yield: enough for a 2 crust pie


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