Equipment
Ingredients
Dry Ingredients
- 250 g all-purpose flour
- 3 g fine sea salt
- 5 g granulated sugar
- 2 g baking powder
Dairy
- 150 g unsalted butter, frozen solid
- 100 g sour cream, cold, full-fat preferred
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 220 kcal
- Protein
- 3 g
- Carbohydrates
- 20 g
- Fat
- 14 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 143 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 38 mg
- Potassium
- 43 mg
- Calcium
- 29 mg
- Iron
- 0.3 mg
- Magnesium
- 7 mg
- Phosphorus
- 43 mg
- Zinc
- 0.2 mg
- Vitamin A
- 115 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 0.4 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.3 mg
- Folate
- 8 mcg
- Water
- 13 g
Sources: USDA FoodData Central
Method
In a large mixing bowl, combine the all-purpose flour, fine sea salt, granulated sugar, and baking powder. Mix briefly by hand to distribute the dry ingredients evenly.
Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Periodically toss the butter shreds in the flour to coat them, which prevents clumping and ensures a flaky texture.
Add the cold sour cream to the bowl. Use a spatula or your hands to gently fold the mixture together, pulling the flour from the bottom of the bowl over the wet ingredients.
Gently knead the mixture inside the bowl just until it comes together into a cohesive, somewhat shaggy ball. Do not overwork the dough; visible streaks of butter should remain to create flaky layers during baking.
Flatten the dough into a thick disk, wrap it tightly in plastic wrap, and transfer it to a refrigerator set to 4°C/39°F. Allow the dough to chill and hydrate for at least 60 minutes before rolling out.
Chef's Notes
- Temperature control is the secret to perfect pastry. Freezing the butter before grating allows you to work it into the flour without it melting from the heat of your hands.
- This dough relies on the acidity of the sour cream to tenderize the gluten, making it much more forgiving to handle and roll than traditional pie crusts.
- When rolling this dough out later, work quickly on a floured surface. If the dough starts feeling too soft or greasy, immediately return it to the refrigerator for 15 minutes to firm up the butter.
Storage
Refrigerator: 3 days — Wrap tightly in plastic to prevent the surface from drying out and oxidizing.
Freezer: 3 months — Thaw overnight in the refrigerator before rolling.
Troubleshooting
Dough is too sticky and wet to form a ball
Cause: The sour cream had a very high water content or the butter began to melt
Fix: Sprinkle an additional 10g to 20g of flour over the dough and fold gently until manageable
Prevention: Ensure all dairy is thoroughly chilled and drain any separated whey from the sour cream before measuring
Dough is crumbly and will not hold together
Cause: The flour was compacted when measured or the sour cream was exceptionally thick
Fix: Add ice water, one teaspoon at a time, folding gently until the dough just holds together when pinched
Prevention: Weigh flour carefully with a digital scale rather than using volumetric scoops
Cultural Context
Known as smetannoe testo in Russian culinary traditions, this dough is a versatile cornerstone of Slavic home baking. The high acidity and fat from the sour cream (smetana) inhibit aggressive gluten formation, resulting in a remarkably tender crust that has historically been utilized for everything from large savory pirogi (pies) to sweet, jam-filled rogäliki (crescents).
