Recipe courtesy of Rachel McBride
Whole Wheat Pastry Dough
- Level: Easy
- Yield: 2 doughs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1059
- Total Fat
- 72
- Saturated Fat
- 18
- Carbohydrates
- 94
- Dietary Fiber
- 11
- Sugar
- 1
- Protein
- 14
- Cholesterol
- 0
- Sodium
- 569
- Total: 20 min
- Active: 20 min
Ingredients
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
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.