Sour Cream Pastry

Ingredients
200g Chilled unsalted butter
250g Plain flour
125ml Sour Cream

Method
1. Mix butter and flour in a food processor until it looks like breadcrumbs.
2. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball
3. Using your hands, shape pastry in a rectangle. Wrap in plastic film and refrigerate for 10 minutes. 
4. Roll out the sour cream pastry to 3mm thick.
5. Grease a flan tin (23cm x 2.5cm) and line with the pastry, cut off the excess pastry around the edge but allow the pastry to come above the fin tin by 5mm, this is due to the pastry shrinking during blind baking. Place in the fridge for 15 mins to chill.
6. Remove from the fridge and place in the oven for 5 minutes. 
7. Decrease oven temperature to 220°C and cook for a further 20-25 minutes or until pastry is golden and cooked through. 
8. For an even colouring of the lid, turn the pie half way through cooking, if necessary.