*  Exported from  MasterCook  *
                     Sheri Portwood’s Sour Cream Dough
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          allpurpose bleached flour
      1/2  teaspoon      salt
   16      tablespoons   cold unsalted butter -- (2 sticks)
      2/3  cup           sour cream
 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
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