Ingredients:
| 1 1/4 cups |
all-purpose flour |
| 1/4 teaspoon |
salt |
| 8 tablespoons |
unsalted butter cut into pieces |
| 1/4 cup |
sour cream |
| 2 teaspoons |
fresh lemon juice |
| 1/4 cup |
ice water |
Directions:
In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
