Bourbon vanilla meets sweet, nutty chestnut flour to create a divine alternative to traditional pie crusts. I love to use this when making a classic pumpkin pie or a chocolate-chestnut tart. It can also be made gluten-free by using all chestnut flour. —hadleyinparis
1 9-in pie crust tor 6 tartlets
whole wheat flour
salted butter (2 sticks), left out of the refrigerator for 10 minutes
In a large mixing bowl, whisk together the flours and sugar.
Cut slightly softened butter into small pieces and place into mixing bowl.
With your fingertips, begin to gently incorporate the butter into the flour mixture. Pinch the pieces of butter so they become smaller and more integrated. (Unlike traditional pie crust, you don't have to be super careful about overworking the dough).
Make a well in the middle of the flour and butter mixture and add the beaten egg and yolk. Begin to incorporate them into the mixture using a fork. When it becomes too difficult with the work, use one hand and mix until well incorporated.
Gather into a ball, cover in plastic wrap and refrigerate for 15 minutes. (You can also refrigerate for longer--up to 24 hours--but let the dough warm up a bit after taking it out).
Pre-heat the oven to 350 and grease your pie/tartlet pan. Lightly flour your work surface and roll out the dough until it's approx. 1/4 in thick. Gently lift up the dough and place it into the pan. Firmly press it into place, especially on the sides, and bake blind for 15-20 minutes, until it begins to turn golden.