Preparation info

  • Difficulty


  • Yield: about

    ¾ pound


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 cups flour
  • 1 teaspoon salt, optional
  • ½ cup solid white vegetable shortening
  • 4 tablespoons cold butter, cut into small cubes
  • 2 to 3 tablespoons ice water


  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 gathered into 2 cohesive balls. Shape each ball into a flat patty, each about ¾ inch thick. Wrap each in clear plastic wrap and refrigerate 1 hour or longer.