Puff Pastry

1 c. + 2 tbsp flour
3/4 c. butter, chilled & diced
1/4c. + 2 tbsp sour cream

Cut butter into flour, until the butter-flour mixture makes pea-sized clumps.
Gently stir in sour cream to make a ball.
Wrap ball in plastic wrap and refrigerate for a few hours (or put in freezer for 30 min).
Roll dough on floured surface to 1/4-1/8" thick.

This recipe makes 1 pie crust, or 12 small circles (about 5" diameter each) to fill 12 regular-sized muffin cups.
For pre-baked pastry or crust, bake at 400 for 10-15 min, until crust is lightly browned and puffed.