Sour Cream Pastry

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.

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.

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!