The Persevering Cook's Kitchen

Recipe: Sour Cream Pastry

Ingredients:

2 cups less a tbsp of white spelt flour
1 tbsp of wheat gluten
1 cup of cold butter
1/2 cup of sour cream (don’t use light sour cream)

Method:
1. Mix the flour and wheat gluten
2. Cut butter into the dry ingredients then blend with your fingers until the mixture is crumbly.
3. Add sour cream and mix it in with a fork.
4. Gather the pastry in 2 balls and chill for at least 1 hour but no longer than 24 hours.
5. Roll out the dough as needed for your project.
6. If pre-baking/blind baking the pastry, use Stella Parks method (https://www.seriouseats.com/how-to-blind-bake-a-pie-crust).