A blend of whole grain and all purpose flour is perfect for this buttery, easy-to-handle pie crust dough.
- 3/4 cup all-purpose flour (90g)
- 3/4 cup white whole wheat flour (90g)
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar (16g)
- 1 stick (1/2 cup) salted butter, cold
- 3–4 tablespoons ice cold water
- Mix the flours, salt and sugar together in a large bowl. Using a pastry cutter, fork or your fingers, cut the butter into the flour mixture until it resembles coarse sand. Pour 3 tablespoons of water over the flour mixture and shape into a ball. If dough is crumbly or too dry, add the final tablespoon and gently work the dough into a disc. Wrap the dough in plastic wrap and refrigerate for at least 20 minutes.
- When ready to make your pie, remove dough from refrigerator and plastic wrap and place on a floured work surface. Flour your rolling pin and starting from the middle of the dough, roll your way out, shaping your dough into a circle that’s about 11-12 inches in diameter. Transfer dough to the pie pan and gently press into the bottom and sides of the pan. Fold over edges and pinch them or use the tines of a fork to decorate.
- Proceed with pie as directed in recipe.
- Makes one, 9-inch pie crust
- Use cold butter, pretty please.
- Use ice cold water, pretty please!
- Serving Size: 8
- Calories: 193
- Sugar: 2
- Sodium: 176
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 19
- Protein: 3
- Cholesterol: 31