Double-Crust Sour Cream Pastry

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe5 out of 5 based on 18 ratings.
Double-Crust Sour Cream Pastry

This recipe makes 1 servings

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  • Portion size: 1 double-crust 9-inch (23 cm) pie
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 2-1/2 cups 2-1/2cupsall-purpose flour
  • 1/2 tsp 1/2tspsalt
  • 1/2 cup 1/2cupcold butter, cubed
  • 1/2 cup 1/2cupcold lard, cubed
  • 1/4 cup 1/4cup(approx) Ice water
  • 3 tbsp 3tbspsour 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.)

Source : Canadian Living Magazine: October 2007; Holiday Celebrations: 2007

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