This is a fantastic, buttery crust. Not quite suitable for quiche's, but great for a tart or pie. Not flaky, more granular, shortbread-like.
Ingredients
1 cups (130 g) all purpose flour
1 small egg
1/2 tsp. salt (skip if using salted butter)
1 tsp. sugar (for sweet recipes, otherwise skip)
1 stick unsalted butter
1/4 cup (~60 ml) sour cream (full fat, NOT light sour cream)
Method
Oven @ 350° F. It doesn't need pre-baking and works fine baking all at once. Put all the ingredients for the crust into a bowl and mix with a pastry blender until you have a firm, doughy consistency. You can chill for 20 minutes, but its not really necessary. Roll out and press into either a 10 inch spring-form cake pan or a equal sized tart pan. If you use smaller than 10 inches, you'll get a thicker crust.
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