Pastry (No -Fail!)

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!

• Ready In: 8 hrs 10 mins
• Yields: 2 crusts for pie (top and bottom)

Ingredients

• 1  cup  lard (tenderflake)
• 1  cup salted butter
• 3  cups flour
• 1  cup sour cream

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.