This savory pie crust recipe can be filled with your choice of delicious fillings.
Easy Sour Cream Pastry Base
First dice the butter and then add to a food processor, along with the flour. Pulse until it becomes a coarse meal. Add the sour cream and continue pulsing until a ball starts to form.
Wrap with plastic wrap and refrigerate for 20 minutes.
Roll the pastry out to about 1 inch thick and then cut to fit into small tart pans or a larger pie plate.
Puff Pastry Top
Start by pouring the flour on the counter and form a well in the center.
Dice the butter and put it, along with the salt, in the center of the well.
Use a pastry scraper or knife to cut the butter into the flour.
Make a well again and then pour in the water, working it in, but do not knead.
Lightly flour your working area and roll out the pastry into a rectangle about 1/2 inch thick.
Fold both of the longer ends into the center, giving it the appearance of an open book. Fold one whole side over the other, to close the book. Cover the pastry and put in the fridge for 20 minutes.
Repeat process again of rolling out the pastry into a rectangle, folding long ends into the center, and the fold together like you are closing a book. Cover and place in fridge for 20 minutes before cutting into desired shape for your tops.
Note: If you have cookie cutters you can also cut cute shapes into the pastry and decorate the pie shells while baking.
Preheat your oven to 375 degrees F.
Prepare your favorite pie filling by cooking and then allowing to cool.
Form the sour cream pastry into the bottom. Add in your favorite filling and then top with the puff pastry. Brush with egg white.
Bake for 30 minutes or until top is puffed up and golden brown.