Sour Cream Pastry

Prep Time
Cook Time
Ready In

"Looking forward to trying, supplied by a friend. Please note cooking of pastry will depend on the recipe you wish to use and serving size could also vary depending on the richness of the filling."

Original is 8 servings


  • Serving Size: 1 (71.4 g)
  • Calories 296.7
  • Total Fat - 21.1 g
  • Saturated Fat - 13 g
  • Cholesterol - 55.1 mg
  • Sodium - 24.8 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 3.3 g
  • Sugars - 0.2 g
  • Protein - 4.8 g
  • Calcium - 35.6 mg
  • Iron - 1.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs.

Step 2

Add the sour cream and continue to pulse until the dough starts to incorporate into a ball.

Step 3

Wrap the dough in plastic film and refrigerate for 20 minutes.

Step 4

Roll the chilled pastry out until 3 mm thick and cut and bake to suit your chosen recipe or to fit your tart tin/tins (if making mini tarts).


No special items needed.

3 Reviews


I am so thrilled to have found this recipe. I just knew this would be a winner and happy to say that I was right. It is so manageable to work with where it doesn’t tear easily like most do. I used this recipe to make tarts to use up leftover apple relish, adding country sausage and cheese. Superb results - buttery, flaky....just wonderful. We all loved it and after trying this crust and Dee’s buttermilk pie crust, I will never go back to my previous tried and true recipe that I’ve been making for years. Thank so much, ImPat, for sharing this recipe.


review by:
(19 Oct 2023)

Chef Potpie

Excellent pastry and so easy! I think this pastry would hold up really well for a savory meat pie, and I'm going to make it my Go-To recipe for that over the one I've been using for years which is very fussy. I am so impressed with the ease of rolling out this crust. No crumbles, no tearing, just a nice smooth dough. And it bakes up very tasty and flaky! Please excuse my photo of the ugly piece of pie, but I wanted to show how flaky and beautiful this crust turned out. Thanks, Pat! This is a keeper and going into my 'Best Of' File! Made for Best of 2022.


review by:
(18 Feb 2023)


Let me start off by saying that I'm TERRIBLE at making and rolling out pie crust. I usually resort to the crust roll-ups from the store and suffer the consequences of mediocre crust. But not any more! This pastry crust is incredibly easy to make. It takes literally minutes before refrigeration. It's also super easy to roll out - even if rolling thinly, it doesn't tear. I used this to make mini cream cheese & guava empanadas, and the flavor of the pastry is exceptional. It's rich AND flaky, and very tender. This is now my favorite... Thanks for sharing!


review by:
(28 Aug 2022)

You'll Also Love