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09-25-2014 05:05 PM
1) Whisk together the flour, salt, and baking powder.
</td> </tr> <tr> <td style="font-family: arial, sans-serif; margin: 0px; vertical-align: top;" rowspan="1" colspan="1">2) Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.
</td> </tr> <tr> <td style="font-family: arial, sans-serif; margin: 0px; vertical-align: top;" rowspan="1" colspan="1">3) Stir in the sour cream; the dough won't be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads.
</td> </tr> <tr> <td style="font-family: arial, sans-serif; margin: 0px; vertical-align: top;" rowspan="1" colspan="1">4) Pat the dough into a rough log, and roll it into an 8" x 10" rectangle.
</td> </tr> <tr> <td style="font-family: arial, sans-serif; margin: 0px; vertical-align: top;" rowspan="1" colspan="1">5) Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.
</td> </tr> <tr> <td style="font-family: arial, sans-serif; margin: 0px; vertical-align: top;" rowspan="1" colspan="1">6) Flip the dough over, give it a 90° turn on your work surface, and roll it into an 8" x 10" rectangle. Fold it in three again.
</td> </tr> <tr> <td style="font-family: arial, sans-serif; margin: 0px; vertical-align: top;" rowspan="1" colspan="1">7) Chill the dough for at least 30 minutes before using. To make pastry, roll into desired size.
</td> </tr> <tr> <td style="font-family: arial, sans-serif; margin: 0px; vertical-align: top;" rowspan="1" colspan="1">8) Freeze dough for prolonged storage, up to 2 months. To use, thaw in the refrigerator overnight.
</td> </tr> </tbody> </table>Get sneak previews of special offers & upcoming events delivered to your inbox.
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