125 g plain flour
100 g unsalted & chilled butter
60 ml sour cream (approx.)
Chop all the butter into small cubes. Weigh flour and put into mixer. Blend flour and butter until it resembles a large breadcrumb consistency.
Add sour cream gradually (see note below).
Turn onto a floured bench and pull together with your hands into a rectangle shape. Wrap in plastic wrap and chill for at least 20 minutes before rolling out and lining your tin.
Blind bake at 200C for 12 minutes. Remove the foil and weights and bake for a further 5 minutes.
NOTE: Check consistency before adding all of the sour cream and do not add all if it is not needed. When lining the tin, have the pastry come up high as the pastry will shrink.
Chef: Maggie Beer