Preparation info
  • Yield: about

    ¾ pound

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 cups flour
  • 1 teaspoon salt, optional
  • ½ cup


  1. Combine the flour, salt, shortening, and butter in a mixing bowl and refrigerate until thoroughly chilled.
  2. Using the fingers, quickly blend the ingredients until they have the consistency of coarse cornmeal.
  3. Add the water a little at a time, tossing the mixture with the tines of a fork. Take care to add only enough water so that the pastry can be gath