• 3 1/2 cups (420 grams) all purpose flour
  • 2/3 cup (130 grams) sugar – you can lessen this
  • 1 teaspoon salt
  • 1 cup sour cream
  • 3/4 cup shortening


  1. In a medium sized bowl, stir together flour, sugar and salt.
  2. Make a well in the center of flour mixture (push mixture up sides of bowl), and pour sour cream and shortening into well.
  3. With a pastry blender, or fork and knife, cut sour cream and shortening into flour until particles are the size of peas.
  4. Using your hands, shape dough into a ball and knead until smooth.
  5. Divide dough into four pieces.
  6. Take one piece of dough and cover the rest with plastic wrap or a hand towel, until ready to use.
  7. On a lightly floured surface, roll out dough 1/8-inch thick.
  8. Cut out 4-inch (for small pies) or 5-inch (for bigger pies) diameter circles, using cardboard pattern as a guide.
  9. Gather the left over pieces and roll them out again.
  10. Repeat with other pieces of dough.
  11. Fill pastry with dough.
  12. Seal the edges with egg white/water mixture and make tiny folds all around the pie to seal edges nicely.


  • Fill per batch of rolled out dough so that the dough does not stiffen.
  • Remember that the dough was divided into four lots.
  • Roll and fill per part of dough.