This year, I tried a new recipe that I love! Up until now, I've always made the traditional pastry using shortening but I found this recipe and I think I will continue to use it. Very light, tender and crispy!
Sour Cream Pastry
2 cups all-purpose flower
1/2 tsp salt
1 cup COLD unsalted butter cut into cubes
1/2 cup sour cream
1 egg yolk
Whirl flour, cubed butter and salt in a food processor until coarse crumbs form. Dump this mixture into a bowl.
Add sour cream and egg yolk and work until dough forms a ball. (I always use my hands for this)
Cut dough in half and shape each half into a disc. Wrap each in plastic wrap and put in fridge. Refrigerte at least 1 hour. Bring to room temperature before rolling.
This is enough for 2 9-inch pastry shells.