Maggie Beer's Sour Cream Shortcrust Pastry

Recipe by Missy Wombat
READY IN: 50mins
SERVES: 4
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Chop the cold butter and put it in a food processor bowl with the flour. Pulse this mixture until the butter resembles chunks the size of olives.
  • Add the sour cream and pulse again until 'just' incorporated. The mixture does not have to be perfectly smooth and uniform.
  • Turn onto a well-floured, cool surface and roll the dough into a rectangle. cover and leave to rest in the fridge for 20 minutes.
  • Roll into the desired shape.
  • Rest again in the fridge.
  • Bake.