Baking Time: varies according to filling
Yield: 4 crusts
A no-fail recipe!
- 1 cup WEM Whole Wheat Flour
- 2 1/2 cups WEM All-Purpose (unbleached) Flour
- 1 teaspoon salt
- 1 cup vegetable shortening or butter
- 1 egg
- 8 tablespoons ice water
- 1 tablespoon vinegar
- In a large bowl, cut shortening into flours and salt with pastry cutter or food processor on pulse.
- In a small bowl, beat together egg, water and vinegar.
- With a fork, stir into flour (add another tablespoon of water if necessary). (Just a few pulses in the food processor will do.)
- Form into a ball. Divide into 2 pieces and divide each piece into 2, making enough crust for 2-9 inch double crust pies. Dough can be kept in the refrigerator up to 10 days. If it dries out, moisten hands and rework.
- To make bottom crust, place 1 ball of dough on a floured surface or piece of wax paper. Flatten with hands to a 5-6 inch circle. Sprinkle with flour (or cover with wax paper)and with floured rolling pin, roll out to form about a 12 inch circle.
- Carefully fold crust in half and lift into pie and and unfold, trying to not stretch pastry. With a sharp knife, trim crust even with rim of pie pan.
- For top crust, roll out a second ball of dough.
- Place the desired pie filing in the pie shell.
- Gently fold second crust in half and place on top of filling. Unfold the pastry and trim the edge to 1/2 inch beyond the edge of pie pan. Fold the extra pastry under the edge of bottom crust, sealing and scalloping the edge by pressing dough between thumb and index finger. Pinch dough together, making sure bottom crust is sealed to top to prevent pie from running over in oven.
- Cut slits in top crust to vent.
- Bake according to filling directions.
Recipe Tips and Tricks
To freeze pastry, flatten balls and wrap well in plastic wrap. Thaw thoroughly before rolling. If pastry seems too dry, moisten hands and rework.