2 1/2 cup flour (12 1/2 oz) 1 tablespoons sugar (for flavor and color 1 teaspoons table salt 16 tablespoons unsalted butter ice cold 3 tablespoons sour cream (the acid makes it tender) mixed with 1/3 cup of ice water
Blend the first 3 Pulse in the the butter put 1/2 of the sour cream/ice water mixture and pulse add the rest and pulse. Rest in fridge for 1/2 hour Roll out.
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