Free Recipe Sheri Portwood s Sour Cream Dough
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Sheri Portwood s Sour Cream Dough Recipe
2 c Allpurpose bleached flour
1/2 ts Salt
16 tb Cold unsalted butter; (2
-sticks)
2/3 c Sour cream
Sheri Portwood s Sour Cream Dough Preparation
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 6inch disks. Wrap in plastic and refrigerate. Keep the dough in the refrigerator for up to two days, or doublewrap in plastic and freeze for up to several weeks. Yield: About 22 ounces of dough, enough for a 2crust pie Recipe By : BAKERS” DOZEN (NICK MALGIERI) SHOW #BD1A20 Posted to EAT-L Digest 25 October 96 Date: Fri, 25 Oct 1996 16:47:04 -0500 From: Jackie Bordelon <jbord@PREMIER.NET>
Cooking Temperature:
Recipe Serves: 1
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