In a medium bowl combine the flour and salt.

Add the cubed butter, toss to combine and then blend with your fingers (or a pastry blender) until the mixture resembles coarse crumbs.

Stir in the sour cream and then knead together quickly until a rough dough is formed.

On a floured surface, roll out the dough into a rough rectangle, about ¼ inch (1 ½ cm) thick.

Fold in thirds, like a letter. Fold the letter in half, press down to flatten and wrap well. Refrigerate for 30 minutes.

Your dough is now ready to use. Store in the refrigerator for up to 3 days or freeze for up to 2 months. Defrost overnight in the refrigerator.