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Sour cream pastry

68

  • Prep Time10 mins
  • Total Time10 mins
*PLUS 1 hr chilling time
Sour cream pastry

Rhubarb hand pies. Photo, Erik Putz.

Chatelaine Triple Tested

This flaky dough is a sturdier pastry vessel, making it perfect for hand-help wonders. Fill it up with seasonal fruit for a tasty treat on the go.

Ingredients

  • 1 1/4 cups all-purpose flour

  • 1/2 tsp salt

  • 1/2 cup cold unsalted butter, cut into 1/2-in. cubes

  • 1/4 cup sour cream

  • 1 egg yolk

  • 2 tsp ice water

Instructions

  • WHIRL flour and salt in a food processor. Add butter and pulse until crumbs are pea-size. Stir sour cream, egg yolk and ice water in a bowl, then add to food processor. Pulse just until dough comes together. Form into a ball, wrap in plastic wrap and flatten into a disc. Refrigerate until firm, about 1 hr.


Chatelaine Basics: How to Blind Bake a Pie Shell

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