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!
- 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.).
- 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!).
- Flatten the ball into a disc, wrap in foil and refrigerate overnight.
- Work with half of the dough at a time and keep the other half in the refrigerator until ready to use.
- Pound the dough with a heavy rolling pin and roll out to desired shape or width.
- Cook time is actually "Chill" time.
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.