EASY-ROLL PASTRY

By jarren

Ingredients

• 2 1/2 cups flour
• 3/4 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup cold lard or vegetable shortening, cubed
• 1/4 cup cold water (approx.)
• 3 tbsp sour cream
• 1 egg

Preparation

Step 1

In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces.

Whisk together cold water, sour cream and egg; drizzle over flour mixture, tossing with fork and adding up to 1 tsp more cold water, if necessary, until ragged dough forms.

Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes.
Makes enough for a double crust pie.

Make a-head: Refrigerate for up to 3 days or freeze for up to 1 month.