Deborah Madison

Whole Wheat Pie Crust

Preparation info
    • Difficulty

      Medium

Appears in
The Savory Way
The Savory Way

By Deborah Madison

Published 1990

  • About

Your crust will come out flakier if you make it by hand rather than in a food processor. With the food processor it’s too easy to overmix the shortening and the flour; if you do use one, be sure to use just very short pulses to work the fat into the flour and then add the water by hand.

Ingredients

  • ½ cup whole wheat pastry flour
  • 1 cup unbleached white flour
  • ½ tea

Method

Combine the flours and salt in a bowl. Cut in the butter and shortening with 2 knives or work it lightly between your fingertips until it resembles a coarse meal. Sprinkle half the water over the mixture and mix it in lightly with a fork. Keep adding water slowly just until the pastry will hold together when pressed gently with your hands. Gather it into a ball.

Dust the counter with fl