3 1/2 c. flour
1 c. shortening
1 c. sour cream
2 eggs, slightly beaten
1 pkg. yeast
1 tsp. salt
1 tsp. vanilla
1 c. sugar - reserve

Mix flour and salt as for pie crust. Add yeast to sour cream to dissolve. Add eggs and vanilla and stir until well blended. Add to flour mixture. Mix well to a stiff dough. It will be sticky. Place in refrigerator well covered overnight.

Sprinkle sugar on pastry board in place of flour. Roll out to a large square about 1/4 inch thick. Sprinkle with sugar, fold in three and roll again. Sprinkle with sugar once more and fold and roll. Do this 3 times, using 1 cup sugar.