This super simple pastry is easy to make and very versatile.  The recipe normally makes enough for two family size tart bases or one large pie with pastry top and bottom.

2 cups flour
200g cold butter, chopped
½- ¾ cup sour cream

Put the flour and chopped butter in a food processor and process till it resembles fine breadcrumbs. With the motor running add 1/2 cup of sour cream slowly, more if it is not coming together. You want it to form a ball. Divide the pastry in half, cover in glad wrap and rest in the fridge for at least half an hour. If you don’t use all the pastry, simply freeze the leftovers for next time.

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