I ordered the King Arthur High Gluten.
I did a bit more research and one woman in the internet had an article where she experimented to bake these saltenas. Her mom is Bolivian and she even made the point that there were not alot of recipes for them because people don’t make them there, it’s tradition to go out on Sunday late morning and have them at a Saltenia
The dough is not like pie dough, more sturdy, not flaky. She found that a 17% protein flour is the best, the more gluten the better. I couldn’t find one that high, I went to ChatGPT. One of them that was on that list was the King Arthur. It’s was 13.7%. Not as high as 17, but higher than the all purpose flour I use for baked goods.
Unfortunately it won’t get here in time due this weekend, my son had asked me to make them for his birthday.
but, I’ve always wanted to try my hand at making pie crust. So thank you all very much for all those recipes!