Ingredients for Maggie Beer's Sour Cream Shortcrust Pastry
- Flour
- Unsalted Butter
- 60g sour cream
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How to Make Maggie Beer's Sour Cream Shortcrust Pastry
- In a large bowl, sift together the flour and salt.
- Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the sour cream until just combined. Do not overmix.
- Gradually add ice water, one tablespoon at a time, mixing lightly until the dough just comes together. Do not add more water than necessary.
- Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- On a lightly floured surface, roll out the chilled dough to your desired thickness. (For a pie crust, aim for about 1/8 inch thickness.)
- Carefully transfer the pastry to your pie dish or tart tin.
- Trim and crimp the edges.
- Prick the base of the pastry with a fork to prevent it from puffing up during baking.
- Blind bake (optional): Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes until lightly golden.
- Remove the weights and parchment paper and bake for another 5-10 minutes, or until golden brown.
- Allow to cool completely before filling.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
146g
Carbs
16g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific 5 Ingredients Or Less Pies And Tarts Desserts Eggs Dairy Australian Easy Beginner Cook Dinner Party Kosher Vegetarian Crusts Pastry Dough 2 Food Processor Blender Dietary Low Sodium Egg Free Free Of Something Low In Something Equipment Small Appliance
