Easy-Roll Pie Pastry
"This pastry dough is one of Canadian Living's fail-safe Test Kitchen recipes. The combination of lard and butter makes the dough endlessly flaky and easy to work with. A full recipe makes enough for a double-crust pie, so simply halve it for a single-crust pie, using 1 egg yolk instead of a whole egg. Or, even better, freeze the remaining half of the dough for another use...."
INGREDIENTS
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2-1/2 cups (625 mL) all-purpose flour
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3/4 tsp (4 mL) salt
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1/2 cup (125 mL) cold unsalted butter, cubed
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1/2 cup (125 mL) lard or vegetable shortening, cubed
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1/4 cup (60 mL) cold water, approx
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3 tbsp (45 mL) sour cream
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1 egg
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