SOUR CREAM PASTRY Makes enough dough for 1 double-crust pie L his pastry is reminiscent of a baking powder biscuit dough, even though it is rolled thin. It goes well with the flavors of vegetable fillings. cups all-purpose flour teaspoon salt teaspoons baking powder cup (1 stick) chilled unsalted butter, in Vas-inch slices 1 cup sour cream
IVz l /2 2 Vz
In a large bowl mix the flour, salt, and baking powder. Cut in the butter until it resembles very coarse crumbs. Stir in the sour cream to make a stiff pastry. Wrap and chill the dough about 30 minutes.