Double-Crust Sour Cream Pastry Double-Crust Sour Cream Pastry

Image: Edward Pond | Food Styling: Donna Bartolini | Props Styling: Maggi Jones

A fear of pastry lives on in some cooks, but fear not – this is easy to handle, rolls out nicely and bakes up flaky and golden.

  • Portion size 23 servings
  • Credits : Canadian Living Magazine: October 2008; Holiday Celebrations: 2007


  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold butter cubed
  • 1/2 cup cold lard cubed
  • 1/4 cup (approx) ice water
  • 3 tablespoons sour cream


In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.

In liquid measure, whisk water with sour cream. Drizzle over flour mixture, tossing briskly with fork and adding a little more water if necessary, until ragged dough forms.

Divide in half; press into 2 discs. Wrap; refrigerate until chilled, 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)
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Baking & Desserts

Double-Crust Sour Cream Pastry