STREAMING NOW: The Layover

Pastry (No -Fail!)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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:
8hrs 10mins
YIELD:
2 crusts for pie (top and bottom)
UNITS:
US

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: