Maggie Beer's Sour Cream Shortcrust Pastry
Maggie Beer’s Sour Cream Shortcrust Pastry is a foolproof recipe that brings a luscious, buttery texture to your baked creations while remaining irresistibly flaky. Made with just three simple ingredients—plain flour, chilled unsalted butter, and the magic of sour cream—this pastry is easy to prepare and perfect for both sweet and savory dishes. The sour cream adds a subtle tang and incredible richness, making it a standout choice for pies, tarts, and quiches. Crafted in just minutes, this recipe emphasizes minimal handling for the most tender results, and includes a vital resting step to ensure the perfect balance of flavor and structure. Whether you're a seasoned baker or a novice in the kitchen, this versatile shortcrust pastry guarantees professional-quality results every time.
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Ingredients
- 250 g Plain flour
- 200 g Unsalted butter, chilled and diced
- 60 ml Sour cream
Directions
Step 1
Place the plain flour into a large mixing bowl or a food processor.
Step 2
Add the chilled, diced butter to the flour. If using a food processor, pulse the mixture until it resembles coarse breadcrumbs. If mixing by hand, rub the butter into the flour using your fingertips, working quickly to avoid warming the butter.
Step 3
Add the sour cream to the flour and butter mixture. Mix gently with a spatula or pulse in the food processor until the mixture starts to come together as a dough.
Step 4
Turn the mixture out onto a clean, floured surface. Use your hands to gently gather the dough together into a ball. Do not overwork the dough, as this can make the pastry tough.
Step 5
Flatten the dough into a disc shape, wrap it in plastic cling film, and refrigerate it for at least 30 minutes to rest. This makes it easier to roll out and prevents the pastry from shrinking during baking.
Step 6
Once the dough has rested, it is ready to be rolled out and used as desired. Lightly flour your work surface and rolling pin, roll the dough to your required thickness and size, and use it to line your tart tin or pie dish.
Step 7
Trim off any excess pastry and, if necessary, chill the lined tin for another 15–20 minutes before baking to maintain its shape.
Step 8
Use the pastry as per your recipe's instructions, blind baking if required, or filling and baking directly.
Nutrition Facts
| Serving size | (510g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2466.6 |
| Total Fat 176.7g | 0% |
| Saturated Fat 111.0g | 0% |
| Cholesterol 466.6mg | 0% |
| Sodium 72.4mg | 0% |
| Total Carbohydrate 194.9g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 4.8g | |
| Protein 29.5g | 0% |
| Vitamin D 98.6IU | 0% |
| Calcium 164.1mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 310.3mg | 0% |
Source of Calories