This is a recipe from the Hummingbird Bakery Home Sweet Home book; I love the photos in this book!
“We love baking with soured cream as it gives moisture and tang to so many desserts, balancing out the sweeteness.”
What you need:
1 x 23cm / 9″ pie dish
For the crust
110g / 4oz cold unsalted butter, diced
225g / 8oz plain flour, plus extra for dusting
80g / 3oz caster sugar
1 large egg
For the filling
4 large eggs
300g / 10.5oz caster sugar
1 tbsp plain flour
1 tbsp grated lemon zest
300g / 10.5oz soured cream
1/2 tsp vanilla extract
What you do:
- Make the pastry crust by mixing the flour and butter together in a freestanding mixer until a fine crumb consistency
- Add the caster sugar and mix
- Add the egg until a dough is formed
- Turn the pastry out onto a lightly floured surface, form a ball, wrap in cling film and put in the fridge to rest for 30-40 minutes
- Once rested, roll out to approx 5mm thick, and line the pastry dish
Tip: Don’t trim the excess pastry too short as it shrinks away when baked (like mine)
- Bake blind – preheat oven to 170°c, line the pastry with greaseproof paper and baking beans. Bake for 10 minutes with beans and then for a futher 15-20 minutes without paper and beans. Allow to cool.
- Make the filling by mixing together the eggs and sugar
- Add the flour, lemon zest, soured cream and vanilla. Mix well until smooth.
- Pour filling into prepared pie crust and bake for 35-40 minutes on 160°c or until filling set. The filling should wobble slightly but not be watery.
- Allow to cool and refrigerate until completely set.
I served my Soured Cream Pie with some fresh raspberries as the flavours complement each other. I struggled to get the pie out of the loose based tin and when I did pastry bits shot everywhere; hence the brownish bits on top of the pie that I couldn’t shake off 😉
Until next time…Happy Baking!