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Ingredients
- 2 c. southern soft wheat flour*
- 1 1/2 tsp salt
- 1/3 c. butter unsalted, room temp.
- 1/3 c. solid vegetable shortening
- 5 Tbsp. ice water about*
Directions
- Combine flour, salt, butter and shortening in a large bowl. With your fingertips, work fat into flour till mix resembles coarse meal. Add in 4 Tablespoons ice water and toss together with your fingers just to moisten flour and form a cohesive dough. Don't knead; handle dough as little as possible. If dough is too dry and crumbly, add in more ice water, a tsp. at a time. The higher the humidity, the less water you will need. Divide dough in half and flatten each half into a disc. Wrap tightly in plastic wrap and chill 1 hour before rolling. Don't skip this step.* The texture of authentic Southern pastries comes from using Southern soft wheat flour. If you use a "harder" type, you can't expect the same results. Use low protein for best results. A typical Southern soft wheat flour contains 8 to 9 grams of protein per c..
- Check the protein content of your flour. Anything over 10 is to "hard"
- for good Southern pastry. This makes sufficient pastry for 1 9-inch double crust pie or possibly 2 single crust pies.
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