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Recipe courtesy of Rachel McBride
Recipe courtesy of Rachel McBride
Watch how to make this recipe.
Whole Wheat Pastry Dough
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 doughs
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 doughs
Ingredients
Directions
- 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.
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