Sour Cream Pastry - cooking recipe

Ingredients

2 cups all-purpose flour
1/8 teaspoon salt
8 ounces unsalted butter, chilled and cut into 1/4 inch slices
5 ounces sour cream (you can use unflavored low-fat yogurt, pastry will be less tangy)

Preparation

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.