Double-Crust Sour Cream Pastry
A fear of pastry lives on in some cooks, but fear not -- both this is easy to handle, rolls out nicely and bakes up flaky, golden and tender.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1/2 cup cold lard, cubed
- 1/4 cup ice water (approx)
- 3 tbsp sour cream
Preparation
1 In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
2 In liquid measure, whisk water with sour cream. Drizzle over flour mixture, tossing briskly with fork and adding a little more water if necessary, until ragged dough forms.
3 Divide in half: press into 2 discs. Wrap; refrigerate until chilled, 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)
Makes enough for 1 double-crust 9-inch (23 cm) pie.
VARIATION
Single-Crust Sour Cream Pastry: Halve ingredients, using 4 tsp (20 mL) sour cream. Press into 1 disc. Makes enough for 1 single-crust 9-inch (23 cm) pie.
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Excerpted from The Complete Canadian Living Baking Book by Elizabeth Baird & The Canadian Living Test Kitchen. Copyright © 2008. Excerpted by permission of Transcontinental Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
For book information and to purchase, click here: randomhouse.ca
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2 Comments
I made this apple pie for Thanksgiving and my family just loved it. My husband said it was the best apple pie he had ever had. Delicious!! Elaine Adams
That's fabulous! We love this pie, too. Thanks for the feedback, Elaine :)