My Whole Grain Pie Crust

June 13, 2011

Some people feel that shortening has place in a pantry, for pie crusts alone.

I am not in this camp.

All butter, all the time, baby.

And, you will obtain the flakiest of pie crusts when the butter is kept cold constantly. The butter starts to melt as soon as the unbaked dough is taken out of the fridge and is touched by warm, eager-to-eat-pie bakers. Treat your pie crusts with care – always store unbaked crusts in the fridge, roll them out quickly, try to handle them minimally, and always pull pies ready-to-bake directly from the fridge and pop them into the oven! This crust can be prepared two days in advance if stored in the fridge, wrapped tightly in plastic wrap. – xo L

My Whole Grain Pie Crust
  1. 3/4 cup unbleached white flour
  2. 2/3 cup spelt flour
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon sugar
  5. 1/2 cup (1 stick) frozen unsalted butter, cut into 1/2-inch cubes
  6. 5 tablespoons (or more) ice water
  1. In the bowl of a food processor or electric mixer fitted with a paddle attachment, mix flours, salt, and sugar. Add butter and pulse until coarse meal forms. Mix 3 tablespoons ice water and vodka in small bowl to blend. Drizzle over flour mixture; pulse quickly, until dough begins to pull together adding water if dough feels dry. Turn out onto a lightly floured surface - gather dough into ball being careful not to overwork or knead excessively; flatten into disk. Wrap in plastic and refrigerate 30 minutes to 1 hour. Use with your favorite pie recipe in lieu of frozen, pre-made crust!

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