Double-Crust Sour Cream Pastry
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This recipe makes 1 servings
Ingredients
- 2-1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1/2 cup cold lard, cubed
- 1/4 cup (approx) Ice water
- 3 tbsp sour cream
Preparation
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.)
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.)
Source : Canadian Living Magazine: October 2007; Holiday Celebrations: 2007
- Keywords : Dessert; Flour; Butter; Make-Ahead; Freeze or Refrigerate; Sour Cream;
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