Whole Wheat Pie Crust
Ingredients
-
12
tablespoons
very cold unsalted butter
-
⅓
cup
very cold vegetable shortening
-
1 ½
cups
all purpose flour
-
1 ½
cups
whole wheat pastry flour or additional all purpose flour
-
1
teaspoon
kosher salt
-
1
tablespoon
granulated sugar
-
6-8
tablespoons
ice water
Instructions
- Cut the butter and shortening into small pieces and freeze them.
- Combine the all-purpose flour, whole wheat pastry flour, salt, and sugar in a food processor.
- Add the frozen butter and shortening to the flour mixture and pulse until the mixture resembles chickpeas.
- With the processor running, add ice water gradually until the dough holds together.
- Transfer the dough to a floured surface, shape it into a disk, and wrap it in plastic wrap.
- Refrigerate the dough for 60 minutes.
- Divide the dough in two, using one half for the bottom crust and the other for the top if needed.
- Use the crust immediately or refrigerate for up to two days or freeze for up to two months.
Nutrition Facts (estimated)
Servings
2 (10 inch) pie crusts
Calories
250
Total fat
15g
Total carbohydrates
28g
Total protein
3g
Sodium
300mg
Cholesterol
40mg
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