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Put the flour, salt and butter in a processed and pulse until it looks like bread crumbs.
Add the sour cream and pulse until it comes together to a shaggy dough.
Tip onto the bench and give it a few pushes to bring it together.
Flatten into two discs, cover with gladwrap and pop in the fridge for at least 20 minutes.
Make your filling and cool it down.
Preheat the oven to 200 degrees.
Roll out your two discs. They need to be about an inch bigger than the dish you are lining and around 3-4mm thick.
Line the base and add your cooled filling.
Pop the lid on top and press it to seal.
Fold it onto itself and then using a pinch crimp pinch around the edges to really seal it together and make it look beautiful.
Put the yolk and cream together and brush it over the top of the pie, sprinkle with sesames and cut two slits in the top to allow the steam to escape!
Put it in the oven and bake for 35-45 minutes or until the pastry is quite a nice dark brown.
Pull it out and let it sit for at least 10 minutes before you dig in!!!