Flaky Pie Crust with Whole Wheat Flour
After countless flour-dusted afternoons in my kitchen, I've perfected a whole wheat pie crust that doesn't compromise on texture or flavor. Whether you're a homesteader freshly milling your own grains or simply looking to incorporate more whole foods into your baking, this recipe will change how you think about whole wheat pastry forever.
Ingredients
- 2 1/2 cups 363 grams of Whole Wheat Flour
- 1 1/2 teaspoon of salt
- 2 sticks butter 226 grams, cut into small cubes and chilled
- 8 to 10 Tablespoons chilled water
Instructions
- To a large bowl, add flour and salt. Sift together with fork.
- To flour mixture, add butter. Using fingertips, mash butter into the flour until mixture looks like coarse meal and pieces of fat are the size of peas or slightly larger. You can also add the butter and flour into the food processor and pulse till fat is size of peas or slightly larger.
- Drizzle chilled water over mixture one tablespoon at a time, stirring with fork with each addition until dough begins to come together, and very little free flour is visible. You can also slowly add the water to the food processor until little free flour is visible.
- Dump dough out onto work surface and knead one or two times just to form into ball. Divide in half and form two discs.
- Wrap each disc in plastic wrap and place in refrigerator for 2 hours or up to 3 days.
- Roll out when you’re ready to make pie!