Can this dough be frozen before filling? I have some sour cream I'd like to use up, but I'm not ready to make the turnovers. If it can be frozen, would I just let it thaw in the refrigerator like I do other frozen puff pastry? And thank you for the great pictures. It helps to see how "chunky" the butter is; I think I have been over blending with my pie crusts now that I see this. Also, showing the processor and mixer versions help as I don't have a large processor. I actually still cut in my butter by hand. Sally - Yes, you may freeze this dough and proceed as you mentioned. I also cut in my butter by hand. There are times when I am making a bigger batch when I wish I had a pastry blender (item 9748). We use that tool in our Baking Education Center classes. It is just great! Elisabeth @ KAF

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