Yields 2 disks, enough for a double-crust pie
Whole wheat flour makes a buttery, flaky pie crust if you follow a few crucial steps: Use very cold ingredients; add enough liquid to make the dough hold together. The distinctive flavor of the whole wheat flour is especially nice with apples or other fall fruit pies as well as quiches.
- 5 to 8 Tbsp Water (ice cold)
- 3/4 cup Unsalted Butter chilled
- 1 tsp sea salt
- 2 cups sonora whole wheat flour
Sift flour and salt into a large mixing bowl. Cut butter into 12 pieces and rub into dry ingredients until the mixture resembles a coarse meal with some pea-size pieces. Sprinkle water over mixture, one tablespoon at a time and knead lightly just until dough forms. Form dough into a ball. Cut in half and press each into a disc shape. Wrap each disc in waxed paper or plastic wrap and refrigerate for 30 minutes before rolling.
Bake crust following your pie's instructions or pre-bake at 375°F for 25 - 30 minutes.
Recipe from my friend, Mai Nguyen, who's farming up in Mendocino County.