- Portion size 24 servings
- Credits : Canadian Living Magazine: May 2008
MethodIn 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.)