Recipe: Whole Wheat Pie Crust

• Two Crust Pie
• One Crust Pie Shell

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Combine:

• 2 cups white or unbleached flour
• 2/3 cup whole wheat flour
• 1/2 teaspoon salt

Add:

• 11 tablespoons butter (this is 1 tablespoon less than 3/4 cup)
• 1/2 cup shortening

Use a pastry blender or a knife and fork to cut the butter and shortening into the dry ingredients.

Moisten the dough with 1 tablespoon of water at a time until you can gather the dough into a large ball with your hands.

Cover and chill.

Divide the dough in half to roll it out into two circles on a floured board or pastry cloth.

Use your rolling pin to help you arrange one circle in a pie pan.  Use a fork to prick holes (Nancy writes messages) in the dough.

Fill the pie shell, and cover the filling with the other circle of dough. 

Seal the dough edges together by pinching and cut slits in the top crust. 

Bake as directed.

Baked One Crust Pie Shell

Prepare half of the Two Crust Pie dough recipe above or plan to make two pie shells.

Use your rolling pin to help you arrange one dough circle in a pie pan.  Use a fork to prick holes in the dough.

Bake the empty pie shell for 8 to 10 minutes at 475° F, covering edges with foil to prevent burning.

Cool and fill as directed in your precooked pie recipe.

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