Double-Crust Sour Cream Pastry Double-Crust Sour Cream Pastry

Image: Edward Pond | Food Styling: Donna Bartolini | Props Styling: Maggi Jones

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.

  • Portion size 23 servings
  • Credits : Canadian Living Magazine: October 2008; Holiday Celebrations: 2007



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.)
Share X
Baking & Desserts

Double-Crust Sour Cream Pastry