A delightful and versatile pastry dough recipe that yields a buttery and flaky crust, perfect for pies and tarts.
Cut the butter into small cubes and place them in the freezer for 10 minutes to chill.
Chilling the butter helps create a flaky texture in the pastry.
In a food processor, combine the flour, salt, and sugar. Pulse a few times to mix.
Ensure the dry ingredients are evenly distributed before adding the butter.
Add the chilled butter to the food processor and pulse until the mixture resembles coarse crumbs.
Do not over-process; small pieces of butter should remain visible.
In a small bowl, mix the sour cream with the ice-cold water.
Ensure the water is very cold to maintain the dough's temperature.
Gradually add the wet mixture to the dry ingredients, pulsing until the dough begins to come together.
Add the liquid slowly to avoid over-hydrating the dough.
Turn the dough out onto a lightly floured surface, divide it into two portions, and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Chilling the dough allows the gluten to relax and the butter to firm up.
Roll out the dough on a floured surface to your desired thickness and use as needed for your recipe.
Roll the dough evenly to ensure consistent baking.
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