Foolproof, easy, fast: this is my go-to recipe for making pie crust. The simple ingredients mean pie-making is a cinch; the crusts work well for both sweet and savory dishes. The crusts also freeze well, either rolled out and placed in the tin, or simply flattened into a disk. You'll like the nutty flavor and attractive appearance of the whole wheat in the dough. —Windischgirl
3 crusts for 9 inch pies
1 1/3 cups
all purpose flour
1 1/3 cups
whole wheat flour
unsalted butter (2 sticks), very cold...even frozen is fine
In the mixing bowl of a food processor fitted with the metal S-blade, place the flours and salt. Pulse 3-4 times to blend.
Cut the butter into 1/2-inch chunks. Add to the flour mixture and process until the flour takes on the texture of coarse meal, about 8 seconds. Add the ice water and pulse the mixture until it just begins to clump.
Divide the mixture evenly between 3 resealable plastic bags. Seal the bags, expelling as much air as possible, and through the bag work the clumps into a ball. Flatten the ball into a disk. Refrigerate the disks at least one hour to relax the gluten; they can also be frozen at this step.
On a lightly floured surface, roll out each disk into the desired size and gently ease the dough into the pie tin. Let rest for 30 minutes before baking. If prebaking is required, bake the crust blind at 350F for 10 minutes, or until just firming up but not yet taking on color. Proceed as directed with your pie recipe.
Note: this dough makes tasty appetizer crackers. Roll out to 1/8 inch thick and cut into desired shapes. Brush with a beaten egg mixed with 1 Tbs of water, and top the crackers with a sprinkling of sharp cheddar cheese and a dusting of cayenne. An alternate topping is coarse salt and caraway seeds. Place the crackers on a parchment lined baking sheet and bake at 350F for 13-15 minutes or until lightly browned. Cool on a rack and serve with an aperitif!