Sour Cream Pie Pastry
Created by Kasey on February 11, 2016
- Servings: 2
- Prep Time: 20m
- Cook Time: 0m
- Recipe #22851
Ingredients
- 2 1/2 cups all-purpose flour (625mL)
- 3/4 teaspoon salt (see my ** note in description area)
- 1/2 cup unsalted butter (cubed then partially frozen, 125 mL, do not freeze the butter and lard until completely frozen hard!)
- 1/2 cup lard (cubed then partially frozen, 125 mL)
- 1/4 cup cold water (aprox, iced water)
- 3 tablespoons sour cream
- 1 large egg
How to Make
-
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.