All Purpose & Whole Wheat Pie Crust
Prep 30M | Rest 20M | Enjoy 1 Hr
An all whole wheat pie crust is doable, but it can be tough and not suited to all fillings. A mixture of wheat flours has a flakier texture with the nutty flavour of whole wheat, perfect for both sweet and savoury fillings.
Tip: Use smaller pie plates or pans and make a variety of individual pies.
2 cups all purpose wheat flour
1 cup whole wheat flour
½ tsp salt
2/3 cup shortening
1/3 cup butter
½ cup very cold water
In a food processor or large mixing bowl blend flours with salt. Add shortening and butter and process on low until mixture resembles coarse crumbs. Slowly add cold water, stopping when the mixture begins to hold together. All of the water may not be needed.
Alternately, using a pastry blender cut shortening and butter into flour until mixture resembles coarse crumbs. Stir in water, just until mixture starts to hold together.
Form dough into two balls, wrap tightly with plastic wrap and rest for 20 minutes. Dough can be frozen or refrigerated for later use at this time.
Allow to thaw on countertop (not microwave) before proceeding with baking.
To bake: Roll out dough to size and thickness of specific recipe instructions. Fill as directed and bake according to directions.
Cook Time: Follow individual pie cooking times for fillings and size
Makes: 2- 9 inch (23 cm) pie crusts or 1 pie crust with top