This pastry dough is one of our fail-safe Test Kitchen recipes. The combination of lard and butter makes the dough endlessly flaky and easy to work with. A full recipe makes enough for a double-crust pie, so simply halve it for a single-crust pie, using 1 egg yolk instead of a whole egg. Or, even better, freeze the remaining half of the dough for another use.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2013
- 2 1/2 cups all-purpose flour
- 3/4 teaspoons salt
- 1/2 cup cold unsalted butter cubed
- 1/2 cup lard or vegetable shortening,cubed
- 1/4 cup cold water (approx)
- 3 tablespoons sour cream
- 1 egg
MethodIn bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces.
Whisk together cold water, sour cream and egg; drizzle over flour mixture, tossing with fork and adding up to 1 tsp more cold water if necessary until ragged dough forms. Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)