Sour Cream and Brandy Pie Pastry

A failproof traditional Sour Cream Pastry as made by my grandmother and mother. The brandy makes the pastry easier to handle and gives it a very good flavour. The alcohol evaporates on baking so the pastry does not become heavy, it remains crisp and light. It also prevents the pastry from shrinking excessively on baking.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Sift flour twice and cut in the butter with a small knife, a pastry blender (illustrated) or your fingertips. Be very careful if using a food processor, it is inclined to transform the dough into a paste within seconds. The knobs of butter should remain as big a peas, and never get as small as breadcrumbs, or worse, a paste.

Step 2

Leave the flour butter mixture to stand at room temperature in a cool spot for 20 minutes to allow some of the moisture from the butter to be absorbed by the flour.

Step 3

Add the salt to the sour cream and leave to dissolve for about 10 minutes (undissolved salt can form spots in the dough).

Step 4

Stir the Brandy into the sour cream, then pour into the flour mixture all at once. Cut in with a knife. Once well blended, use one hand to knead the dough until it holds together and forms a ball. DO NOT add extra water, just continue kneading lightly, the dough will become manageable and start to adhere.

Step 5

Flatten to a disk - wrap in greaseproof paper. Leave the dough to rest in a cool spot or the fridge for half an hour or longer.

Step 6

Roll out on a floured board with a floured rollng pin.

Step 7

Roll to approx 1/2 cm thickness

Step 8

Fold 1/3 down and over

Step 9

Fold bottom 1/3 up and over

Step 10

Firmly indent the pastry with a rolling pin before covering with greaseprrof paper to rest for half an hour in the fridge.

Step 11

Repeat the roll, fold and rest process (steps 6, 7, 8, 9 & 10) three times more. The dough is now ready for use, or can be wrapped in baking paper and then sealed in a plastic bag in the fridge for up to 3 days or freezer for up to 3 months.

Step 12

Bake at 190C - 200C.

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