Sour Cream Pie Pastry
"This is now my new go-to recipe for pie pastry, it has not failed me yet! The combination of lard and butter makes the dough really flaky and easy to work with. This makes a double-crust pie, if you only need one crust just freeze the remaining half of the dough for another use. ** You can use salted butter just reduce salt to 1/2 teaspoon."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (351 g)
- Calories 1542.8
- Total Fat - 104.1 g
- Saturated Fat - 51.9 g
- Cholesterol - 281.2 mg
- Sodium - 935.1 mg
- Total Carbohydrate - 127.5 g
- Dietary Fiber - 4.5 g
- Sugars - 0.6 g
- Protein - 22.3 g
- Calcium - 80.9 mg
- Iron - 2.5 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.2 mg
Step by Step Method
NOTE: I make mine in a food processor this is the hand/pastry blender method
Step 1
In bowl, whisk flour with salt.
Step 2
Using pastry blender or 2 knives, cut in the partially frozen butter and lard until mixture resembles coarse crumbs with a few larger pieces.
Step 3
Whisk in a small bowl, whisk together iced water, sour cream and egg; drizzle over flour mixture, tossing with fork and adding up to 1 tsp more cold water if necessary until ragged dough forms.
Step 4
Divide in half, then shape into even semi-round discs. Wrap each and refrigerate until chilled, about 30 minutes.
Step 5
Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.
Tips
No special items needed.
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