Black Pepper and Sour Cream Pastry Dough

• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 3/4 teaspoon sugar
• 11/4 sticks (10 tablespoons) cold unsalted butter, cut into bits
• 1/3 cup cold vegetable shortening
• 3 tablespoons sour cream
• 3 tablespoons ice water

1. 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.
2. Stir together sour cream and ice water, then stir into dough with a fork until incorporated.
3. Gather dough into a ball.
4. Flatten dough into a 6-inch square on a lightly floured surface.
5. Roll out into a roughly 18- by 6-inch rectangle and fold into thirds (like a letter) to form a 6-inch square.
6. 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.
7. Fold into thirds same as above.
8. Repeat rolling and folding 1 more time, then chill dough, wrapped in plastic wrap, at least 1 hour.

flour, salt, black pepper, sugar, cold unsalted butter, cold vegetable shortening, sour cream, water

Taken from www.epicurious.com/recipes/food/views/black-pepper-and-sour-cream-pastry-dough-104778 (may not work)