This sour cream pastry is one of the most versatile pastries to make. It is perfect for quiche, tomato tartelettes, chicken pie and quite frankly, any savoury dish you need a pie crust for. It will keep in the refrigerator for 3 – 4 days if you wrap it tightly in plastic wrap.
750ml cake flour
250ml sour cream
Combine the flour and salt by sifting it together.
Cut the cold butter into small cubes , add to the flour and rub the butter into the flour mixture with your fingertips until it is the size of peas. At chef’s school we were taught to lift hands and mixture up above the mixing bowl, so that air is incorporated into your pastry and it is short and light.
Add the sour cream to the mixture and mix together to form a firm dough.
Knead the dough three or four times, just to bring it together, and fold it over onto itself for three or four times. You want the butter to disperse evenly throughout the pastry without warming/overworking it.
Wrap the pastry with plastic wrap and refrigerate it for thirty minutes or overnight.
If you want to pre-bake the pastry for a pie shell, you should bake it at 220℃.
The baking time will depend on what you are making, but usually you will line the pie dish with pastry, line the pastry with baking paper and add dried beans/rice and bake for 10 minutes. Then empty the shell of the beans/rice and baking paper and bake for a further 10 minutes