Directions:
- Put the flour and salt in a 3 qt bowl, stir to blend.
- Scatter butter slices over flour and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs (you can use a food processor for this step).
- Stir in the sour cream with a fork.
- The pastry will appear dry because the sour cream is thick and does not disburse easily.
- With your hands, manipulate the dough into a ball.
- Divide in half, wrap in plastic and refrigerate until cold and firm- at least 4 hours, and up to 3 days or freeze for up to 1 month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1365.89 Kcal (5719 kJ) | ||
| Calories from fat | 908.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 100.9g | 155% | |
|---|---|---|---|
| Cholesterol | 268.62mg | 90% | |
| Sodium | 216.45mg | 9% | |
| Potassium | 311.25mg | 7% | |
| Total Carbs | 99.96g | 33% | |
| Dietary Fiber | 3.75g | 15% | |
| Protein | 16.47g | 33% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.3mg | 7% | |
| Calcium | 146mg | 15% | |
| Amount Per 100 g | |||
| Calories | 441.08 Kcal (1847 kJ) | ||
| Calories from fat | 293.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.58g | 155% | |
|---|---|---|---|
| Cholesterol | 86.74mg | 90% | |
| Sodium | 69.9mg | 9% | |
| Potassium | 100.51mg | 7% | |
| Total Carbs | 32.28g | 33% | |
| Dietary Fiber | 1.21g | 15% | |
| Protein | 5.32g | 33% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.4mg | 38% | |
| Iron | 0.4mg | 7% | |
| Calcium | 47.1mg | 15% | |
* 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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