Vanilla sour cream pastry
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
125 ml (½ cup) sour cream
2 teaspoons vanilla bean paste
- Place the flour, sugar, salt and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.
- Add the sour cream and vanilla bean paste and use the pulse button to process briefly until the mixture just forms a ball.
- 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.
- 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.
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Photography by Alan Benson.