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Basic Southern Pie Pastry

Author/Submitted by:
Servings: 1
Categories: Desserts / Pies & Pastries

    mary bowles dnsr31a
2  c  southern soft wheat flour*
1 1/2  ts  salt
1/3  c  butter, unsalted, room
1/3  c  solid vegetable shortening
5  tb  ice water, about*

Combine flour, salt, butter and shortening in a large bowl. With your fingertips, work fat into flour until mixture resembles coarse meal. Add 4 T ice water and toss together with your fingers just to moisten flour and form a cohesive dough. Do NOT knead; handle dough as little as possible. If dough is too dry and crumbly, add more ice water, a teaspoon 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 refrigerate 1 hour before rolling. Do NOT skip this step. * The texture of authentic Southern pastries comes from using Southern soft wheat flour. If you use a "harder" type, you cannot expect the same results. Use low protein for best results. A typical Southern soft wheat flour contains 8 to 9 grams of protein per cup. Check the protein content of your flour. Anything over 10 is to "hard" for good Southern pastry. This makes enough pastry for 1 9-inch double crust pie or 2 single crust pies. From "A Taste of the South" formatted by Mary Bowles. By KKBG35A RUTH BURKHAR

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