Double-Crust Sour Cream Pastry
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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.
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) cold butter, cubed
1/2 cup (125 mL) cold lard, cubed
1/4 cup (50 mL) ice water (approx)
3 tbsp (50 mL) 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.)
Additional Information
- Variation
Single-Crust Sour Cream Pastry: Halve ingredients, using 4 tsp (20 mL) sour cream. Press into 1 disc.
Makes enough for 1 single-crust 9-inch (23 cm) pie.
Source
Canadian Living Magazine: October 2007; Holiday Celebrations: 2007
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