Sour Cream Pastry

2015-02-17

 This recipe serves

Ingredients

  • 1 3/4 cups all purpose flour Wheat flour, white, all-purpose, enriched, unbleached
  • pinch salt
  • 1/2 cup + 2 tbsp unsalted butter, chilled and cut into 1/2"( 1cm) cubes
  • 2 tbsp beaten egg Egg, whole, raw, fresh
  • 5 tbsp sour cream Cream, sour, cultured
  • 1 large egg white, beaten Egg, white, raw, fresh

Method

Step 1

In a large bowl, mix together flour and salt. Add two-thirds of the butter cubes, and toss to coat with flour. Refrigerate flour mixture and remaining butter cubes for at least 1 hour. Either by hand or with an electric mixer fitted with a whisk attachment, cut butter into flour mixture is light and powdery, with no discernible butter chunks. Flatten remaining butter cubes by hand, leaving them intact, and toss with flour mixture. Refrigerate for another hour. In a small bowl, stir together egg and sour cream. Add to flour mixture, and toss either by hand or with an electric mixer fitted with a paddle attachment, until crumbs are evenly moistened. Knead dough by hand until it comes together, then divide into equal portion ( two pie crusts or 6 for galettes) Flatten into 1/2 " thick (1cm) rounds, wrap in plastic wrap, and refrigerate for 30 minutes before rolling out. Preheat oven to 400F (200C). To partially blind bake pie shells, line pie shells with aluminium foil, then fill with dried beans or pie weights. Bake for 10-15 mins until edges are golden brown. Remove from oven, remove foil and beans or weights, and prick bottom and sides of shell with a fork. (To blind bake fully, return pie shells to oven for 5-10 mins, until inside shell is dark golden brown. Cover edges with strips of aluminium foil to prevent them from burning. Allow to sit for a few minutes. Brush of shell with a little egg white.

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