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.
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.
