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.
Provided by Recipe Winners
Categories Pastry
Time 2m
Number Of Ingredients 5
Steps:
- 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
Nutrition Facts : Calories 290 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 214 grams sodium, Sugar 49 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SOUR CREAM PASTRY
Another old family recipe. Very easy to handle, this dough never gets tough, even if you re-roll it. It was the first I learned. Really good in savory pies. Hint: reroll scraps, cut into 2" squares, add a bit of jam, fold over and bake 10-12 minutes. UPDATE 7/10/2010 In response to a reviewer: For best results, you must sift the flour before measuring, chill the shortening well, use full fat sour cream and chill the dough as directed.
Provided by Deb Wolf
Categories Breads
Time 10m
Yield 2 pie crusts, 8-16 serving(s)
Number Of Ingredients 6
Steps:
- Pulse flour, salt and baking powder in food processor.
- Add shortening. Pulse until mixture resembles coarse meal.
- Stir together sour cream and egg; pour all at once into flour and pulse until it just comes together.
- Dump out onto wax paper. Gather into a disk, wrap in the wax paper and chill at least 20 minutes.
- Cut into two pieces, rewrap one and return it to the refrigerator.
- Roll on a lightly floured surface.
- Fill and bake according to filling recipe.
SOUR CREAM PASTRY
This is a foolproof pastry that never gets tough no matter how you handle it. It is a dream to handle and tastes great. The sour cream yields a tender flaky pastry.Originally posted by Mean Chef.
Provided by Jeff Hixson
Categories Dessert
Time 15m
Yield 1 1/3 pounds
Number Of Ingredients 4
Steps:
- Put the flour and salt in a 3 qt bowl, stir to blend.
- Scatter butter slices over flour and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs (you can use a food processor for this step).
- Stir in the sour cream with a fork.
- The pastry will appear dry because the sour cream is thick and does not disburse easily.
- With your hands, manipulate the dough into a ball.
- Divide in half, wrap in plastic and refrigerate until cold and firm- at least 4 hours, and up to 3 days or freeze for up to 1 month.
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