Title: Sheri portwood's sour cream dough
 Categories: 
      Yield: 1 Servings
 
      2 c  Allpurpose bleached flour
    1/2 ts Salt
     16 tb Cold unsalted butter -- (2
           Sticks)
    2/3 c  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