Directions:
- In large bowl mix flour, sugar, salt and b. powder. With a pastry blender cut in butter leaving chunks the size of peas. Combine water, sour cream and vinegar. Add liquid all at once to the dry mixture. Quickly stir to distribute, do not overmix. the dough should be slightly crumbly. Let set in refrigerator for at least 2 hours. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen. Use the larger amount of salt for sweet fillings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3579.9 Kcal (14988 kJ) | ||
| Calories from fat | 2128.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 236.54g | 364% | |
|---|---|---|---|
| Cholesterol | 618.46mg | 206% | |
| Sodium | 1651.96mg | 69% | |
| Potassium | 806.33mg | 17% | |
| Total Carbs | 319.61g | 107% | |
| Sugars | 7.84g | 31% | |
| Dietary Fiber | 12.24g | 49% | |
| Protein | 44.42g | 89% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 2.8mg | 95% | |
| Iron | 4.3mg | 24% | |
| Calcium | 287.1mg | 29% | |
| Amount Per 100 g | |||
| Calories | 403.61 Kcal (1690 kJ) | ||
| Calories from fat | 240.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.67g | 364% | |
|---|---|---|---|
| Cholesterol | 69.73mg | 206% | |
| Sodium | 186.25mg | 69% | |
| Potassium | 90.91mg | 17% | |
| Total Carbs | 36.03g | 107% | |
| Sugars | 0.88g | 31% | |
| Dietary Fiber | 1.38g | 49% | |
| Protein | 5.01g | 89% | |
| Vitamin A | 0.3mg | 95% | |
| Iron | 0.5mg | 24% | |
| Calcium | 32.4mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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