Whole Wheat Pastry Dough
That’s right! It is possible to make a pastry dough recipe without white flour and without shortening. Great for making dinner pot-pies, dessert fruit pies, and just about anything else you would use traditional pastry dough for.
2 cups whole wheat pastry flour
1 tsp salt
3/4 cup cold butter
5-8 Tbsp very cold water
MIX: Stir flour and salt together in a large bowl. Cut butter into small pieces and rub into dry ingredients with clean hands until it is mostly mixed in. You can also use a pastry cutter to do this. Sprinkle in water, 1 Tbsp at a time, and knead lightly in the bowl using just enough water until a dough forms.
ROLL: Separate the dough into 2 equal pieces. Form each into a ball and press into a disc shape. Wrap in plastic wrap and refrigerate for about 30 minutes before rolling. Roll out the dough as thinly as possible while still being able to keep it intact. Makes one 9” double pie crust, or two 9” single pie crusts. Bake according to pie instructions.
Note: This dough can be made up to a few days in advance. Store in disc shapes wrapped in plastic wrap until ready to use. Let sit at room temperature 30 minutes prior to rolling.