This pie crust has a nice, spicy flavor and somewhat resembles a cookie in taste and texture. It's less delicate than a classic white flour "pate sucre", but it has more nutritional value and works well in a one-crust pie.
1 Pie crust
whole wheat pastry flour
whole wheat flour
unsalted butter (cut into 8 pieces)
Combine flours, cinnamon, sugar, and salt in the bowl of a food processor and pulse to blend. Add the chunks of butter and pulse on and off until the mixture forms coarse crumbs. Do not over-process.
With the machine running, add the ice water and process just until the mixture forms a rough ball. If the mixture is dry and won't hold together when squeezed, add a little more ice water. Take care not to over-work the pastry or it will be tough.
Turn the dough out onto a floured counter and pat into a flat disk. Wrap in plastic wrap and refrigerate at least one hour before rolling out.
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