Whole Wheat Pie Crust

I've used this recipe for years now and it's the only pie crust recipe, whole wheat or not, that has ever worked for me.  If you like using whole wheat recipes, you'll like this one.

(Adapted from Wholesome Sugarfree Cooking by Ray and Malinda Yutzy)

Makes enough pastry for a 2-crust 9” pie or 2 single crust pies.

Ingredients:

3 cups whole wheat pastry flour

½ tsp. salt

1 cup butter

1 egg, slightly beaten

1 Tbsp. vinegar

5 Tbsp. cold water

Directions:

Combine flour and salt and then cut the butter into flour mixture until crumbly.  Combine egg, water, and vinegar.  Stir into flour with fork until ingredients are moistened.  With hands mold into 2 balls. Chill at least 15-30 minute before rolling. (Very important!)  

Roll out between 2 squares of waxed paper (or plastic wrap).  Remove top sheet and invert pastry over a pie pan, easing the pastry gently into the pan.  Remove waxed paper (or plastic) and fit pastry into the pan without stretching. 

For 2 Crust Pie:

Roll out second half of pastry and place over filling, first having moistened edge of bottom pastry along rim of pan with water or mild to help secure bond.  Press top and bottom pastries together along rim; trim off along edge and flute.  Moisten top with back of spoon dipped in mild to aid browning.   Make a few vents in top to allow steam to escape.  Bake according to directions.

For fresh fruit or cream pie shells:

Fit pastry into 2 pans, flute, and prick entire surface with fork.  Bake at 450 degrees for 8-10 minutes or until lightly browned.