Whole Wheat Pastry Dough
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 2 tablespoons flaxseed meal
- 1 heaping teaspoon salt
- 2/3 cup organic vegetable shortening
- 6 to 7 tablespoons ice water
Whisk together the flours, flaxseed meal and salt. Use a fork or pastry blender to cut in 1/3 cup vegetable shortening to the texture of a fine meal. Cut in the remaining 1/3 cup shortening to larger pieces, about the size of small peas. Sprinkle 3 tablespoons ice water over the mixture and gently combine with a fork or a wooden spoon. Sprinkle another 3 to 4 tablespoons ice water and bring together gently in a ball. Wrap in wax paper and chill until use. When ready to use, roll one disk out to a 1/2-inch thickness and place into desired pie plate.
Cook's Note: To add more flavor and richness to this dough, you can grind up pecans or walnuts to a fine texture and sprinkle about 1 tablespoon over the center your dough as you are rolling it out. This will add a nice nutty and buttery flavor to the whole wheat crust.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Rachel McBride