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
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.
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.
- 2 cups plain (all purpose) flour
- 225g (8 ounces) chilled, cubed unsalted butter
- 1/2 cup full fat sour cream
- 3 level tbls icing sugar if making a sweet pie
- 1/2 tsp salt if making a savoury pie
- 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 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 pastry with baking parchment and fill with rice, chick peas, 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
- 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
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g