Sour Cream Pastry for Mini Quiches

Author: Canadian Living

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: May 2013


  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold butter cubed
  • 1/2 cup cold lard cubed
  • 1/4 cup Ice water
  • 3 tablespoons sour cream


In bowl, whisk all-purpose flour with salt. Using pastry blender, cut in cold butter and cold lard until mixture resembles fine crumbs with a few larger pieces.

Whisk 1/4 cup ice 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.)
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Sour Cream Pastry for Mini Quiches