Whole Wheat Pie Crust

I found this recipe on the internet, but can’t remember where, so I can’t link back to it. This does make a double pie crust. {print recipe}

1 cup pastry flour (I use fresh ground soft white wheat)

1/2 cup all-purpose flour (I have also used hard white wheat)

2 teaspoons sugar

1/2 teaspoon salt

1/2 cup butter

4 – 5 Tablespoons cold water

Mix the first four ingredients and then cut in the butter until crumbly.  Stir in the water 1 tablespoon at a time until the flour is moistened and it almost forms a ball.  You don’t want it too wet.

I have found the easiest way to roll this out is to put some plastic wrap down on the counter.  Depending on the width, you might want to put two sheets, side by side.  Sprinkle with flour and put your crust on the plastic wrap.  Press it down and sprinkle with some more flour.  Put two more sheets of plastic wrap on top and then roll the crust out. 

Take the top plastic wrap off and set aside to use for the top crust.  Flip the crust into the pie pan and then take the other plastic wrap off.  Repeat with the top crust.

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