Simple Flaky Crust for Old Traditional Peach Cobbler
|Bleached all purpose flour||2 Cup (32 tbs)|
|Instant flour||1⁄2 Cup (8 tbs) (Wondra Or Shake & Blend)|
|Butter||1⁄2 Pound (2 Sticks)|
|Sour cream||8 Ounce (1 Carton)|
In a medium mixing bowl, mix the all-purpose flour, instant flour, and salt.
Cut the butter into Winch cubes, add to the flour mixture, and toss to coat.
Place in the freezer for 10 minutes.
Dump the flour-butter mixture on the counter and roll over it with a large rolling pin to flatten the butter lumps.
Scrape together and roll over again.
Repeat one more time, then scrape back into the bowl and place in the freezer for 5 minutes.
Dump the flour-butter mixture onto the counter and roll and scrape together three more times.
Place in the freezer for 10 minutes, then gently fold in the sour cream.
The dough should be moist enough to hold together in a ball.
Add 1 to 2 tablespoons milk if needed.
Shape the dough into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes before rolling out.