Sour Cream Pastry

Author: Canadian Living

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: May 2008


  • 1 1/4 cup all-purpose flour
  • 1 pinch salt
  • 1/4 cup cold butter
  • 1/4 cup lard
  • 2 tablespoons ice water (approx)
  • 4 teaspoons sour cream


In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.

Whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork to form ragged dough and adding up to 1 tbsp (15 mL) more water if too dry. Press into disc. Wrap in plastic wrap; refrigerate for about 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 24 hours.)
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Sour Cream Pastry