Maggie Beer’s Sour cream Pastry
125ml sour cream
250g plain flour
200g unsalted butter chilled
To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs.
Add the sour cream and continue to pulse until the dough starts to incorporate into a ball.
Wrap the dough in plastic film and refrigerate for 20 minutes.
Roll the chilled pastry out until 3 mm thick and cut to suit.
Cover pastry with baking paper, weight with rice, beans or pie weights and blind bake for 20 minutes. Set aside while you make the filling.