1/1 Photo of Pastry (No -Fail!)
8 hrs 10 mins
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!
My Private Note
Units: US | Metric
- 1Cut lard and butter into the flour until it resembles crumbs. (You can also do this in a food processor to make things go faster.).
- 2Stir 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!).
- 3Flatten the ball into a disc, wrap in foil and refrigerate overnight.
- 4Work with half of the dough at a time and keep the other half in the refrigerator until ready to use.
- 5Pound the dough with a heavy rolling pin and roll out to desired shape or width.
- 6Cook time is actually "Chill" time.
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Nutritional Facts for Pastry (No -Fail!)
Serving Size: 1 (1037 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2666.9
- Calories from Fat 1984
- Total Fat 220.5 g
- Saturated Fat 113.7 g
- Cholesterol 392.0 mg
- Sodium 718.4 mg
- Total Carbohydrate 148.0 g
- Dietary Fiber 5.0 g
- Sugars 0.7 g
- Protein 23.9 g