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Basic Southern Pie Pastry
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients:
mary bowles dnsr31a 2
c
southern soft wheat flour* 1 1/2
ts
salt 1/3
c
butter,
unsalted, room
temp. 1/3
c
solid vegetable shortening 5
tb
ice water,
about*
Directions:
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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