- Portion size 24 servings
- Credits : Canadian Living Magazine: May 2013
Ingredients
Method
In bowl, whisk all-purpose flour with salt. Using pastry blender, cut in cold butter and cold lard until mixture resembles fine crumbs with a few larger pieces.Whisk 1/4 cup ice water with sour cream; drizzle over dry ingredients, stirring briskly with fork until ragged dough forms. Divide in half; press into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
