Directions

1. Food processor: Set up the bowl with a shredding disk and shred the frozen butter. Switch to a regular blade, add the flour and pulse until the mixture resembles coarse crumbs. Add the sour cream and Luberon and process just until the dough comes together in a ball.

2. Or by hand: Coarsely grate the butter using a box grater. Using a pastry blender or fork, cut the butter into the flour until it resembles coarse crumbs. Stir in the sour cream and Luberon and mix until the dough comes together, then turn out onto a floured board and knead just until it comes together in a ball. Do not overwork.

3. Flatten the ball of dough, wrap tightly with parchment paper or place in a plastic bag. Refrigerate for at least two hours, or overnight. If storing for longer periods in the freezer, place a piece of dough in a ziploc bag and flatten so the dough fills the bag. This is a much easier shape to roll out once it is defrosted.

4. Preheat oven to 400°F (or 375°F if you have a convection oven).

5. Roll the dough out on a floured sheet of parchment paper to 1/8" thick.

6. Cut into small pieces using a pizza wheel, the shape is up to you. Separate the pieces slightly so they can cook on the edges.

7. Bake about 15 minutes or until golden brown, rotating the sheet pan once during cooking.