Secret pear pie recipe

To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs.

Add the sour cream and continue to pulse until the dough starts to incorporate into a ball.

Wrap the dough in plastic film and refrigerate for 20 minutes.

While the pastry is chilling, preheat the oven to 200˚C and prepare the pears.

Pop your sliced pears, sugar, lemon juice and zest in a bowl and stir until all the pears are coated in sugary lemony goodness.

Roll the chilled pastry out until 3 mm thick and lay gently into your pie tin of choice.

Trim the edges around the pie tin with a knife.

Pop your pears in the pie crust, nice and neat.