Vanilla Sour Cream Pastry

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Prep 15min (+20min chilling time)Makes 8-10 serves

This pastry is rich, flavoursome and dead easy to make. It has a tender, melt-in-the-mouth texture, adding a beautiful richness to fruit-based pies. Avoid using with custard-based pies, as it will be too rich, and it's too fragile to use in free-form pies.


250g (1⅔ cups) plain flour
2 tablespoons caster sugar
good pinch of salt
180g cold unsalted butter, cubed
125g (125ml/½ cup) sour cream
2 teaspoons vanilla bean paste



    1. Place the flour, sugar, salt and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.
    2. Add the sour cream and vanilla bean paste and use the pulse button to process briefly until the mixture just forms a ball.
    3. Turn the dough onto a lightly floured, cool benchtop and shape into a disc. Wrap in plastic wrap and chill in the fridge for 20 minutes to rest. Use as directed in this Rhubarb and Apple Pie.

    Baker's Tips

    • This pastry will keep wrapped well in plastic wrap in the fridge for up to 3 days. Stand at room temperature for about 1 hour (depending on the weather) until softened slightly and pliable enough to roll easily.

    This recipe is from Anneka's SBS Food online column, Bakeproof: Pies.
    CLICK HERE for more Bakeproof recipes.

    Photography by Alan Benson.