- Recipe will yeild pastry for one large double-crust pie, or two single-crust pies
- 2 cups whole wheat pastry flour
- 1/2 teaspoon sea salt
- 12 Tablespoons Organic Valley unsalted butter
- 4-5 tablespoons ice water.
- For best results all ingredients should be cold. Stir salt into flour and then using a pastry cutter, blend butter into flour with rapid strokes of the cutter, until the mixture is uniformly lumpy (butter should be very small pieces). Sprinkle the water onto the flour, one tablespoon at a time. Stir until the dough will pull together into a ball. Using the hands, press the ball firmly, so that there are few cracks. Cut the ball in half. Press each half into a patty, alternately flattening and pressing in on the edges to keep the cracks at minimum. Wrap each in plastic wrap and refrigerate for about 15-30 minutes. Using a pastry cloth which has been well floured, and a cloth sleeve on the rolling pin (or a floured rolling pin), begin to roll out the dough. Start in the center using short, light strokes, even pressure on the dough in changing directions, until the desired size has been reached. To place in pie plate, place the rolling pin at one edge of the dough and gently pick up the dough and place several inches of the dough up over the pin. Roll across dough picking up the dough so that it has been rolled onto the pin. Start unrolling at one side of the pie plate, moving across and unrolling the entire round of dough. Ease dough down into the plate and allow the edges of the dough to drape over the plate. If you plan to use a single crust you can fold the edges under and crimp. When a top crust in desired, place filling in dough-covered plate and, using index finger, use some of the fruited liquid to wet the edge of the crust. This will allow the top crust to "bond" to the lower and can be crimped or pressed with fork. Bake at temperature recommended for the particular pie you are baking; usually a preheated 400 degree oven.
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