Recipe By phaylock
Published Oct 7th
Prep - Cook - Additional - Ready In -
Servings 1 pie shell Calories 319.5

Not the same as traditional puff pastry, but still delicious and buttery, and much quicker than the original.

Recipe Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup butter, chilled and diced
  • ½ cup sour cream

Cooking Directions

  1. 1 Place flour in a medium bowl. Cut in butter until mixture is the size of small peas.
  2. 2 Add sour cream. Stir with a fork until pastry forms a ball. Wrap in plastic and chill overnight. When ready to use, roll pastry thinly (about 1/8 inch).

Nutrition Facts

  • Calories 319.5
  • Carbohydrate 18.5 g
  • Cholesterol 67.3 mg
  • Fat 26.3 g
  • Fiber 0.6 g
  • Protein 3.1 g
  • Saturated Fat 16.5 g
  • Sodium 171.5 mg
  • Sugar 0.1 g


  1. I made this pastry because I wanted to make apple turnovers. While this dough is delicious it is NOT puff pastry. It is just like pie crust. I ended up having mini apple pies. I followed all directions but the dough just does not fluff up and become nice and flaky like the puff pastry - Read more ...
  2. THANK YOU... THANK YOU... THANK YOU!!! I had been making this pastry dough for years, until I lost the recipe. I called it "1 2 3 Puffed Pastry" because I always doubled the recipe for my LARGE extended family, for the holidays. I remembered the amounts "1 2 3" but my mind kept telling me - Read more ...
  3. I used a cheese grater to "grate" the butter over the flour. It made for quick work in combining the ingredients. I used reduced fat sour cream and 3/4 cup butter. Resulting dough still baked out beautiful and flakey. Thanks for this easy and terrific recipe Patti!
  4. I was very glad to find a recipe for puff pastry that didn't call for shortening. However I couldn't bring myself to use that much butter either. I halved the butter and it still came out quite flaky and tender--maybe a little stickier than I would have liked when I was rolling it but I'll - Read more ...
  5. This was a great recipe. I loved the fact that it called for things I had on hand. Make sure you roll it very thin to get good results! If it's too thick it will resemble a dumpling, and you don't want that!
  6. This is a great recipe. I've tried different recipe for puff pastry but this is the most successful one I ever had.Just follow the directions. Make sure you put some flour on the counter before you roll so it won't stick and also over the dough. It may be hard once it came out from - Read more ...
  7. Buttery, crusty and browns nicely. I didn't have time to refrigerate it over night, so I stuck it in the freezer for about 20 minutes then refrigerated it for about another 15 minutes and it worked just fine.
  8. This recipe is so easy and great because I don't like to use store-bought puff pastry because of the trans fats. I used this dough to line muffin cups and baked them filled with lemon custard. Next I'll try pie filling.
  9. I am an inept cook when it comes to pastry. And this recipe was fabulous!!! Simple and turned out fantastic. I didn't know I could make something like that. I will be using this recipe time after time. Thank you for submiting it.
  10. Great recipie. Uses few ingredients so you don't have to check the card every second; quick to make; great texture. I modified it b/c i never used sour cream before as follows-- use half the required sour cream and add cold water until soft dough forms (3-4tbs). It was just right for my apple strudel.