Total Time
8hrs 10mins
Prep 10 mins
Cook 8 hrs

I have really hot hands; therefore, when I make pastry, it always turns out tough and crumbly because I always seem to overwork the dough and melt all the fat with my hot hands!!! I finally found a pastry that is really simple and ALWAYS turns out great!

Ingredients Nutrition

Directions

  1. Cut lard and butter into the flour until it resembles crumbs. (You can also do this in a food processor to make things go faster.).
  2. Stir in the sour cream until mixed and all the ingredients come together in a ball.(This will happen automatically if using a food processor. If you are doing this on the countertop, put a little flour down to prevent sticking. This can be a little messy without it!).
  3. Flatten the ball into a disc, wrap in foil and refrigerate overnight.
  4. Work with half of the dough at a time and keep the other half in the refrigerator until ready to use.
  5. Pound the dough with a heavy rolling pin and roll out to desired shape or width.
  6. Cook time is actually "Chill" time.
Most Helpful

5 5

Really easy to make pastry. I used a food processor to cut the lard and butter into the flour and then added the sour cream by hand. Easy to work with. Used the pastry for a pot pie with leftover chicken. Will definitely make it again.