|Butter||1 Cup (16 tbs), slightly softened|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Cut butter into flour with pastry blender until completely mixed (pastry will gather together to form a soft ball).
Stir in sour cream with fork until thoroughly blended.
Divide pastry in half; wrap each half and refrigerate at least 8 hours (thorough chilling of the dough is important for ease in handling).