Name: Sour Cream Pastry Dough
Yield: Makes enough pastry dough to wrap a 5-pound beef tenderloin roast
Ingredients: 2 1/2 sticks (1 1/4 cups) cold unsalted butter; 3 1/4 cups all-purpose flour; 1 teaspoon salt; 1 1/4 cups well-chilled sour cream; 4 to 6 tablespoons ice water

The amount of water necessary to make pastry dough is likely to change slightly from time to time, depending on variables such as humidity and the moisture content of your butter and even, believe it or not, your flour.

This recipe is used to prepare Beef En Croûte with Coriander Walnut Filling.

Recipe notes

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Fluffier, fresher, and fancier than anything from a tub or can.