Double-Crust Sour Cream Pastry
Servings: 1 double-crust 9-inch (23 cm) pie
Ingredients:
-
2-1/2 cups (625 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 cup (125 mL) each cold butter and lard, cubed
1/4 cup (50 mL) ice water
3 tbsp (50 mL) sour cream
Preparation:
In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces.
In small bowl, whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork until ragged dough forms. Divide in half; press into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
In small bowl, whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork until ragged dough forms. Divide in half; press into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
Additional Information
- Variation
Single-Crust Sour Cream Pastry: Halve ingredients, using 4 tsp (20 mL) sour cream. Press into 1 disc.
Source
Canadian Living Magazine: October 2007; Holiday Celebrations: 2007
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