2 minute sour cream pastry is going to change your life. It’s super quick, foolproof and very forgiving. What’s not to like.
If making pastry scares you…..this is the pastry for you!
Rich, tender, melt-in the-mouth, flaky and a complete doddle to make and work with. Jen is our resident pastry maker, whipping up time consuming puff pastry with complete ease and delivery. Whereby I, am never that confident making pastry and discovered this sour cream pastry that was heaven sent.
This pastry could not be easier to make. Throw everything in the food processor and blitz till you have a ball of pastry, wrap in cling film, refrigerate, then roll away. Success every time! Two minutes, go to whoa!
Watch How To Make 2 Minute Sour Cream Pastry
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Scroll to the bottom of the post for the 2 Minute Sour Cream Pastry recipe
Check out some more recipes using pastry
click on the link for the recipe…..Beef Bourguignon Pie
click on the recipe link…..Cheats Gourmet Sausage Rolls
click on the recipe link…..Apple Frangipane Tart
click on the link for the recipe…..Peach Frangipane Tart
click on the link for the recipe…..Italian Lemon Mascarpone Tart
What’s your go-to pastry recipe? We would love to hear from you in the comments below when you make this easy 2-minute sour cream pastry.
2 Minute Sour Cream Pastry
This super quick pastry is going to become your new best pastry friend. Quick, flaky, melt-in-the-mouth, buttery and super easy to handle. Love.
Ingredients
- 250 gm (all purpose) flour (9 oz)
- 200gm chilled, cubed unsalted butter (8 ounces)
- 125 ml full fat sour cream (4 1/4 fl oz )
- 3 level tbls icing sugar if making a sweet pie
- 1/2 tsp salt if making a savoury pie
Instructions
- place flour, salt or sugar and cubed butter in food processor
- pulse till butter resembles coarse breadcrumbs
- add sour cream and continue to pulse until mixture just starts to come together
- turn out onto a bench
- shape dough into a round flat disc
- wrap dough in plastic film and refrigerate for 20 minutes - see notes
- preheat oven to 220c (430f)
- lightly flour bench for roll pastry
- line a 22cm (8 inch) tart/ pie tin with pastry leaving a lip over the edge and add filling
- cut a smaller round for the lid and brush lip of base with beaten egg and seal lid onto the pie
- brush top with beaten egg and cut a small cross in the centre of the lid to allow steam to escape
- bake for 20 minutes at 220c (430f) then reduce heat to 180c (350f) and bake for a further 5-10 minutes until golden brown
- if blind baking, line tart/pie tin with pastry - (trim excess pastry leaving 1cm - 1/2 inch above top of tin) then cover the pastry with baking parchment and fill with rice, chickpeas, or even sugar
- cook for 15 minutes at 210c (420f) in preheated oven
- remove rice and baking parchment from tin
- trim pastry back to level with the top of your tart/pie tin with a sharp knife (trimming after the first cook you will always have a level pastry shell without shrinkage)
- return tart/pie tin to oven for another 10 - 15 minutes until golden and cooked
- allow to cool, then fill and proceed with your filling
Notes
- resting the dough in the fridge allows the gluten in the flour to relax and the pastry to chill
- relaxed pastry won't shrink nearly as much
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 290Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 12mgSodium 214mgCarbohydrates 56gFiber 1gSugar 49gProtein 1g
Nutritional information provided here is only intended as a guide.
12 comments
What a great recipe. Thank you girls, I will use this often.
Hi Carol, since we discovered this little gem it has become our main pastry recipe so we’re sure you’ll find many ways to use it also. Thanks for rating us. Jo and Jen
Hello, can you please help. My pastry seems to melt away and just sinks. What am I doing wrong. Thank you
Hi Janey, It sounds as though your oven temp is not hot enough. Do you have a oven thermometer to check the temperature? Also the butter needs to be chilled when making and it is very important to chill the pastry before rolling it out. Please let us know and maybe we can delve further into what is going on. We know there is nothing worse, or disappointing to make something and things go wrong. Look forward to hearing from you. Kind regards Jo and Jen
Does this dough freeze as well as an all-butter version?
Hi Anne, yes the sour cream pastry freezes well. It is best to make the full quantity and freeze half if you’re not wanting the full amount. Shape the pastry into a disc and double wrap in clingfilm and freeze for up to 3 months. Thaw the pastry in the refrigerator overnight and you are ready to go. Regards, Jo and Jen
could you use yogurt in place of soured cream?
Hi Patricia, we’ve not substituted yogurt for sour cream ourselves. However there are recipes for pastry made with yogurt on the net. Love to hear if you try it. Regards, Jo and Jen
Am I able to use this recipe for cream horns?
Hi Becky, whilst our 2 minute sour cream pastry is wonderful for pies we think our quick and easy flaky pastry would make a wonderful cream horn as it is closely related to puff pastry and delivers a wonderful crisp buttery layered pastry. Attached is the link to our Flaky pastry. Hope this helps. Regards Jo and Jen. https://www.recipewinners.com/quick-and-easy-flaky-pastry-recipe/
After experiencing many pastry failures I am pleased to say this is now my go to pastry recipe. I used it to make an apple pie and it turned out great. Thank you girls for another great recipe.
Hi Helen it’s nice to hear from you again, thanks for the wonderful feedback. We’re so pleased to hear that our 2 Minute Sour Cream Pastry is your new go to pastry. Gotta love it when you find a recipe that works and is easy 😃. Jo and Jen