Makes: Enough for a top and bottom of a pie. If you only need a bottom, cut the recipe in half.
INGREDIENTS
- 1 lb sour cream
- 1 lb butter
- 1˝ lb pastry flour
- ˝ teaspoon vanilla extract
DIRECTIONS
- Mix the butter, sour cream and vanilla in a mixer with a beater attachment on low speed.
- Slowly add the flour and mix to blend well.
- Flour the counter top so the dough does not stick. Remove the blended dough from the mixer and place on the floured counter top.
- Roll flat into rectangle.
- Fold the ends into the center creating a smaller rectangle.
- Rotate the dough one turn and fold ends towards the center again.
- Refrigerate for one hour and repeat this process two additional times to create distinct layers.
