Black Pepper and Sour Cream Pastry Dough

Preparation Blend together flour, salt, pepper, sugar, butter, and shortening with your fingertips or a pastry blender until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Stir together sour cream and ice water, then stir into dough with a fork until incorporated. Gather dough into a ball. Flatten dough into a 6-inch square on a lightly floured surface. Roll out into a roughly 18- by 6-inch rectangle and fold into thirds (like a letter) to form a 6-inch square. Turn dough so an open-ended side is nearest you, then roll out dough into an 18- by 6-inch rectangle again, dusting work surface with flour as necessary. Fold into thirds same as above. Repeat rolling and folding 1 more time, then chill dough, wrapped in plastic wrap, at least 1 hour. Cooks' note:·Dough can be chilled up to 1 day.

Preparation Blend together flour, salt, pepper, sugar, butter, and shortening with your fingertips or a pastry blender until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Stir together sour cream and ice water, then stir into dough with a fork until incorporated. Gather dough into a ball. Flatten dough into a 6-inch square on a lightly floured surface. Roll out into a roughly 18- by 6-inch rectangle and fold into thirds (like a letter) to form a 6-inch square. Turn dough so an open-ended side is nearest you, then roll out dough into an 18- by 6-inch rectangle again, dusting work surface with flour as necessary. Fold into thirds same as above. Repeat rolling and folding 1 more time, then chill dough, wrapped in plastic wrap, at least 1 hour. Cooks' note:·Dough can be chilled up to 1 day.