Flaky Whole-Grain Piecrust

Kitchen Tested
  • Yield 2 pieces
  • Prep 10 mins
  • Cook 0 mins

Makes enough for one double crust or two single crust 9-inch deep dish pies.

This crust can be made ahead and frozen, wrapped very tightly in plastic wrap, for up to one month. Let thaw overnight in refrigerator before using.

Ingredients

3 cups (12.75 ounces) whole-grain "all purpose" flour, plus more for rolling out dough
1/4 cup sugar
3/4 teaspoon fine sea salt
8 ounces cold butter, cut into 16 pieces
6 tablespoons ice cold water

Instructions

  1. Add flour, sugar and salt to the bowl of a food processor. Pulse once or twice to combine ingredients. Add butter pieces and pulse until it forms a sandy-looking mixture. Sprinkle ice water over flour-butter mixture and pulse just until it forms a ball.
  2. Dump out on a clean counter or board and knead once or twice into a smooth ball. Divide into 2 equal discs, wrap in plastic and refrigerate about 30 minutes, until it is firm enough to roll out.

Recipe by Jennifer Perillo.

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