FLAKY WHOLE WHEAT PIE CRUST

Pam Williams

Sift 2 C whole wheat pastry flour, 1 t sea salt into large bowl. Cut 3/4 C chilled unsalted butter into 12 pieces; rub into dry ingredients until the mixture resembles coarse meal with some pea-size pieces. Sprinkle 5-8 T ice water over, one T at a time, using as much as needed to bring dough together. Shape into ball. Cut in half, press each into disc shape, wrap in plastic wrap, chill 30 min before rolling out. Makes two 9” pie crusts. Print Recipe