Delicious Sour Cream Pastry Recipe for Your Next Brunch

Attention all bakers and pastry enthusiasts alike! Have you ever tasted a pastry so exquisite, so delectable, that it transported you to another realm? Well, I have just the pastry recipe to take you there. My Gran’s Sour Cream Pastry Recipe is an old-fashioned recipe, passed down through generations of bakers in my family.

Just thinking about this creamy, flaky crust makes my mouth water. The secret ingredient? Sour cream! This pastry dough is a dream to work with: it rolls out like a dream, bakes up tender and flaky like a dream, and tastes like a dream. Trust me – the first time you try it, you’ll be hooked for life.

If you’re worried that this recipe might be too complicated or requires some kind of elusive baking skill, think again. This recipe is foolproof and perfect for anyone – from an experienced pastry chef to a novice baker.

So come along with me on this journey as we dive into the delightful world of my Gran’s Sour Cream Pastry Recipe. With a few simple ingredients and some gentle guidance, I promise you will create the most stunning pies, pastries, and cookies imaginable.

Why You’ll Love This Recipe

My Gran's Sour Cream Pastry
My Gran’s Sour Cream Pastry

Are you tired of flat and flavorless pastry recipes? Look no further than my Gran’s Sour Cream Pastry Recipe. The secret ingredient? Sour cream! This recipe will not only add a burst of tangy flavor but also produce tender and flaky pastry for all your baking needs.

Not only is this recipe versatile, but it is also easy to make. With simple ingredients such as butter, salt, and cake flour, you can create a perfect pie crust or cookie dough with ease. Plus, the use of sour cream ensures the perfect amount of liquid and fat without being too greasy or tough.

But why stop at just pies and cookies? This recipe is perfect for any pastry creations. Whether it’s a coffee cake, cream puff, or even gluten-free option, Gran’s Sour Cream Pastry Recipe can do it all. One batch of dough can be used in multiple ways, making it an efficient baker’s dream!

So the next time you want a delicate and flavorful pastry that will have your family and friends asking for seconds, try out this recipe. You won’t be disappointed with the results!

Ingredient List

 The buttery perfection of gran's sour cream pastry
The buttery perfection of gran’s sour cream pastry

Here’s a list of ingredients you will need to make my Gran’s Sour Cream Pastry:

  • 2 cups (250ml) cake flour
  • 1/4 tsp salt
  • 8 ounces (225g) unsalted butter, cold and cut into small pieces
  • 1 cup (250ml) sour cream

That’s it! Only four ingredients are needed for this tender and flaky pastry. If you’re wondering why there isn’t any sugar in this crust recipe, it’s because we use it for savory dishes as well as sweet ones, such as apple pie. But feel free to add sugar if you’re making a dessert dish. Be sure to use full-fat sour cream for the best texture and flavor. I recommend using creme fraiche if you can find it, as it has a slightly tangier taste that pairs well with fruit-filled pies. In addition, be sure to use a pastry cutter or an old-fashioned method of cutting the butter into the flour by hand to achieve the perfect crumbly texture.

The Recipe How-To

 It’s hard to go wrong with a flaky pastry crust
It’s hard to go wrong with a flaky pastry crust

Step 1: Gather the Ingredients

Before we start making our Gran’s Sour Cream Pastry, we need to gather the ingredients. Here’s what you’ll need:

  • 2 cups (250g) cake flour
  • 8 ounces (227g) unsalted butter, at room temperature
  • 1/2 teaspoon salt
  • 1 cup (250ml) full-fat sour cream

Step 2: Mix the Dough

In a large bowl, mix together the flour and salt. Add the softened butter and use a pastry cutter or two knives to cut it into the flour mixture until it resembles coarse crumbs.

Add the sour cream and stir the mixture until a soft dough forms. Knead lightly on a floured surface for a minute until it comes together in a smooth ball.

Step 3: Chill the Dough

Wrap the dough in plastic wrap and refrigerate it for at least 1 hour or overnight. Chilling allows the gluten strands to relax and prevents shrinkage during baking.

Step 4: Roll Out the Dough

On a lightly floured surface, roll out the chilled dough into a thin round shape with a rolling pin. You can use this pastry for both sweet or savory recipes, including pies, tarts, and even cookies!

Step 5: Bake or Freeze

Bake according to your recipe instructions or freeze for later use.

Note: This pastry is perfect for making fruit pies like apple pie, where its rich, tender crumb contrasts with tangy fruit filling. It also makes lovely cream tarts, or you can use it as a base for savory pies like quiches.

Substitutions and Variations

 Baking is love made edible
Baking is love made edible

If you’ve made my gran’s sour cream pastry recipe a few times and are looking to switch things up or adjust based on preference or dietary restrictions, there are a few substitutions and variations you can try!

Firstly, if you don’t have creme fraiche on hand, you can substitute it for an equal amount of full-fat sour cream. The final result may be slightly tangier than using creme fraiche, but it still yields a tender and flaky crust.

If you’re looking to make this recipe gluten-free, you can try using a gluten-free all-purpose flour instead. Just be sure to check the labeling and see whether any additional liquid needs to be added, as some gluten-free flours require more liquid than traditional wheat flour.

For those who want to cut back on the amount of fat in the recipe, you can use half butter and half margarine instead of using solely butter. It may slightly alter the taste and texture of the final product, but it’ll still be delicious nonetheless.

If making an apple pie with this crust recipe, consider adding some cinnamon or nutmeg to the filling for added warmth and flavor.

For more dessert options besides pie, try using this pastry for other baked goods such as cream horns, coffee cake, or any cream-filled pastry. You can also use it as a base for cookies – making sour cream twist cookies or sugar cookies with a lemon sour cream frosting!

This versatile dough is perfect for experimenting with different flavor pairings and techniques. So roll up your sleeves and let your creativity run wild!

Serving and Pairing

 Life is short, eat dessert first
Life is short, eat dessert first

Once you have made my grandma’s sour cream pastry, the possibilities for serving and pairing it are endless. This pastry is incredibly versatile, and can be used in a variety of sweet or savory dishes.

For a classic dessert, try using this pastry to make an apple pie. It pairs perfectly with the tart flavors of the apples and creates a delicate, flaky crust that will have your guests begging for seconds. You can also use this pastry recipe to make cream puffs, cream horns, or puff pastry to elevate any dessert.

If you’re looking for something savory, try making mini quiches with this pastry as a base. The rich buttery flavor in combination with the tart sour cream creates a delicate and sophisticated flavor profile that pairs well with quiche filling ingredients such as ham, cheese, and spinach.

Aside from its conventional uses mentioned earlier, one of my personal favorite ways to use this pastry is to turn it into savory appetizers like cheese twists, Parmesan bites or even spanakopita. Its flaky texture complements all sorts of fillings in finger foods.

When it comes to pairing beverages with my grandma’s sour cream pastry recipe, try pairing coffee or tea with your baked goods to bring out the buttery richness of the dough. Additionally, I find that pastries made with this dough complement sweet wines like Riesling or Moscato due to their fruity and sometimes honeyed taste.

In conclusion, My grandma’s sour cream pastry recipe is incredibly versatile and goes well with both sweet and savory dishes. Whether you decide to make apple pies or savory quiches or anything in between, my grandma’s sour cream pastry will add a unique flavor profile that will leave you satisfied with each bite.

Make-Ahead, Storing and Reheating

 There's nothing more delicious than a homemade pie, especially with this sour cream pastry
There’s nothing more delicious than a homemade pie, especially with this sour cream pastry

The great thing about my Gran’s sour cream pastry recipe is that you can easily make it ahead of time! Simply prepare the dough, form it into a disc shape and wrap it tightly in plastic wrap. The dough can be stored in the refrigerator for up to 2 days or in the freezer for up to 1 month.

When reheating the pastry, it’s important to handle it with care. If the pastry has been frozen, allow it to thaw overnight in the refrigerator before rolling it out. Make sure to thaw it completely before using, as partially frozen pastry can be difficult to work with and may not bake evenly.

If you have leftover pastry after making your pie or pastry recipe, you can store it in an airtight container at room temperature for up to 2 days. To reheat the pastry, simply warm it up in the oven at a low temperature (around 300°F) for a few minutes until heated through.

This sour cream pastry also freezes well once it has been cooked. Allow the baked pie or other dessert item to cool completely before wrapping tightly and storing in an airtight container or plastic wrap. Frozen pies can be reheated by placing them in a preheated oven at 350°F for around 30-40 minutes until warmed through.

With this information on how to make-ahead, store and reheat Gran’s sour cream pastry recipe, you’ll always have fresh and delicious baked goods on hand!

Tips for Perfect Results

 Rolling out the dough is a calming process, resulting in a deliciously tender crust
Rolling out the dough is a calming process, resulting in a deliciously tender crust

Making the perfect sour cream pastry requires attention to every detail, from the temperature of the ingredients to the amount of liquid added. As a pastry chef, I’ve learned some tips and tricks over the years that can help you achieve fantastic results every time you bake. Here are some tips to ensure your grandma’s sour cream pastry is just as flaky and flavorful as hers:

First, it’s crucial to use full-fat sour cream. This will give your crust an unbeatable richness and tenderness that can’t be achieved with low-fat or nonfat varieties. The same goes for butter- unsalted, high-fat butter works best in this recipe.

When making the dough, it’s important not to overwork it. Too much kneading can cause the gluten in the flour to develop too much, resulting in a tough crust. I suggest using a pastry cutter or your palms to work the fat and flour together until they form pea-sized lumps. This keeps your dough tender and delicate.

Another thing to keep in mind is that cold ingredients work best when making pastry because chilled fat makes for a flakier crust. You can even chill your mixing bowl and utensils before use to ensure everything stays cold throughout the process.

If you decide to make cream cookies, tarts, or pies with this recipe, be sure to incorporate lemon juice into the pastry dough. The acidity helps tenderize the delicate pastry while also brightening up its flavor; however, if you’re using this recipe for something savory like hand pies or empanadas, you may not want to include it.

Finally, all-purpose flour may work well in many other pastry recipes but using cake flour enhances its texture further because its low gluten content results in a softer dough once baked.

In summary, my key tips for the perfect gran’s sour cream pastry are: use full-fat ingredients (sour cream and butter), don’t overwork the dough, keep everything chilled until ready to use (even your mixing utensils), add lemon juice for sweet pastries only and use cake flour instead of all-purpose flour; following these tips will take your grandma’s recipe from good old-fashioned deliciousness to oh sweet heaven!


As you delve deeper into the sour cream pastry recipe, you might have some questions and concerns. Fear not! Below are some frequently asked questions answered to help you achieve perfect results every time you bake this delightful pastry.

Why is my tart pastry falling apart?

One of the most common problems in pastry-making is having a dough that is too fragile or easily crumbles. This issue is typically caused by the opposite factors that lead to a tough or rubbery dough. Specifically, insufficient mixing, excessive use of fat, or inadequate amounts of liquid prevent the ingredients from fully integrating and forming gluten, which is essential for providing structure in the dough.

What does lemon juice do in pastry?

To create a pastry with a delicate texture, adding lemon juice to the water during the mixing process can help to tenderize the gluten in the flour. Additionally, for a crisper final result, a small amount of sugar can be added to the pastry dough to promote browning. Keep these tips in mind for your next baking endeavor!

What can I use instead of a pie crust?

As an articulate assistant for a baker, I can provide you with a variety of crust options to elevate your baked goods. Whether you’re making a sweet treat or a savory dish, the right crust can make all the difference in flavor and texture. Below are some suggestions for crusts that will surely impress your taste buds:

One classic option is phyllo dough, which is known for its delicate and flaky layers. It’s a great choice for making desserts like baklava or savory appetizers like spanakopita.

Another option is using a rice crust, particularly if you’re looking for a gluten-free option. This crust is made by blending cooked rice with seasonings and forming it into a crust shape. It’s great for quiches or pies.

For desserts like pies or cheesecakes, you can opt for a cookie crumb crust. This involves crushing up your favorite cookies and mixing them with butter and sugar to create a sweet and crunchy base.

Puff pastry is another option that adds a light and airy texture to any dish. It’s perfect for making turnovers or palmiers.

If you’re making cookies, why not turn the dough into a crust instead? Cookie dough makes for a delicious and unique alternative that will surprise and delight your taste buds.

When it comes to chocolate desserts, tempered chocolate can be used as a crust for cakes or tarts. It provides a rich and sophisticated base that pairs perfectly with any filling.

Cracker crusts are a popular choice for dessert bars like lemon bars or cheesecake bars. They involve crushing up crackers and blending them with butter and sugar to form a crispy crust.

Lastly, if you’re looking for a healthier option, a granola crust is a great alternative. It’s made by combining granola with either honey or maple syrup and pressing it into a crust shape. It’s perfect for breakfast bars or fruit tarts.

So there you have it – a variety of crust options to choose from depending on what you’re making. Get creative and have fun experimenting with these delicious options!

Why is my tart crust so hard?

Sometimes when making pastry, it can end up tough and hard, which could be a result of adding too much liquid or overhandling the pastry to the point where gluten is formed. On the other hand, if your pastry is too crumbly and difficult to handle, it may be due to adding too much fat, not enough liquid to bind the ingredients together, or over-mixing the pastry.

Bottom Line

In conclusion, there’s no doubt that my gran’s sour cream pastry recipe is a truly special, delicious and versatile recipe that can be modified and enjoyed by anyone with any pastry preference. Whether you’re making it for the first time or a seasoned baker, this recipe will be a hit every time thanks to its unique combination of ingredients and foolproof instructions.

By using quality ingredients such as creme fraiche, cake flour, unsalted butter, lemon juice and sour cream, you’re guaranteed a delicately tender pastry that can be used in any number of sweet or savoury dishes. From cream apple pie to cream puffs, butterhorn cookies to coffee cake, the possibilities are endless.

But don’t take my word for it. Try out this grandma sour cream pastry recipe for yourself and taste the difference that quality ingredients make. You’ll be amazed at how easy it is to make homemade pastry from scratch – and how much better it tastes than store-bought alternatives.

So what are you waiting for? Get your apron on, gather your ingredients, and start baking! Your taste buds (and your family) will thank you for it.

My Gran's Sour Cream Pastry

My Gran’s Sour Cream Pastry Recipe

Four ingredients into a processor, some chilling time, and you have a top-notch pastry. I seldom buy puff pastry any more: this is halfway between puff and short pastry and it's a winner, for me. It's quickly made in the processor, and likes to be handled lightly and kept cold. One note of caution: it's meant for savory dishes. Personally I have never used it for tarts or desserts. Of course it could work, but it is not really meant for that. It is ideal as a crust on family-sized meat or chicken pies, or to use as a pastry for small pies meant for one person. It's one of my late, beloved Granny Grietjie's recipes. Handle it lightly, and it prefers being kept cool or cold until it goes into the oven. Please note, NO bad transfatty acids here. Honest fats, yes, and please do not use margarine! Roll it out fairly thinly (1/4 inch) and paint it with egg before baking, to get that golden colour. Don't leave out the salt: the pastry seems to benefit from having salt added.
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Cuisine: Western cuisine
Keyword: < 15 Mins, Easy
Prep Time: 10 minutes
Servings: 1 lbs
Calories: 2213.1kcal


  • 2 1/2 cups cake flour (625 ml)
  • 1 teaspoon salt (5 ml)
  • 1/2 lb butter, cold (250 g)
  • 1 cup creme fraiche (250 ml) or 1 cup sour cream, thick (250 ml)


  • Ladle the flour (no need to sift fresh flour), with the salt into a processor fitted with the steel blade.
  • Cut the hard, cold butter into small chunks and add. Like puff pastry, this one also loves being kept cold, even chilly!
  • Mix, first at low speed, then faster, until mixture forms very fine crumbs and looks almost like yellow cornmeal.
  • In South Africa sour cream and crème fraiche come in 250 g containers, which is about 1 cup, so I don't even measure. I just scrape it into the processor. So if yours says "8 oz" it's near enough to 1 cup, so scrape that into the processor now.
  • Blend -- speed not too high -- until a dough ball forms. You might have to scrape down the sides once.
  • Should it happen (and it shouldn't really) that your dough is too dry, add a teaspoon of lemon juice or vinegar. But don't add anything unless that ball refuses to form, which takes a couple of minutes.
  • Normally it tends to be sticky when it's removed from the bowl and blades: scrape with a spatula (silicone works best) on to a floured board. As soon as you pat it into a ball with that little bit extra flour, it comes together and is perfectly easy to handle.
  • Form into a flattish rectangular ball shape, handling it briefly and lightly.
  • Wrap in plastic and chill in fridge, at least 30 minutes or otherwise overnight.
  • **Crème fraiche is my choice these days. It is thick and slightly acidic. A closed container in the fridge lasts much longer than sour cream, and normally long past its use-by date! So it's worth trying to find it.
  • When rolling out the pastry (flour the surface and the rolling pin) it is easiest to cut 1/3 or 1/2 off the ball of dough as it will have stiffened after chilling.
  • Flatten it a little with the palms of your hands. Roll out thinly.
  • Whatever you use it for, brush the raw pastry with beaten egg before baking. Also use beaten egg to patch pastry when needed.
  • Always start this pastry at a high heat: I heat my fan/convection oven to 425 deg F/210 deg C, and keep it there for about 10 - 15 minutes to give the pastry time to puff up somewhat. Do keep an eye on it, as some convection ovens can be very hot and you want the pastry to rise, not burn.
  • Then lower heat to medium, 350 deg F/180 deg C for the duration of the baking time.
  • Try this pastry when making small individual meat or chicken pies -- delicious! Otherwise use for deep-dish pies.
  • Don't try to bake blind, as it will slide down the sides of a pie plate. Use raw, and bake with the filling.
  • Bake until pastry is golden brown and puffy.

Your Own Notes


Serving: 813g | Calories: 2213.1kcal | Carbohydrates: 164.4g | Protein: 20.9g | Fat: 165.1g | Saturated Fat: 103.1g | Cholesterol: 488.5mg | Sodium: 2426.1mg | Fiber: 3.5g | Sugar: 0.9g

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