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      Recipe: Pie Crust

      April 17, 2009

      Pie Crust

      Adapted from ‘Laurel’s Kitchen’

      *This is a favorite go-to pie crust of mine that I use often when making pies, quiches, etc.

      My one change to this recipe is to replace margarine with butter. And I always opt for the combination of whole wheat flour and whole wheat pastry flour. I have included the recipe pretty much as the book lays it out so it can be used for other purposes.

      Serves

      4 – 6

      Preparation Time

      1 1/2 hours

      Ingredients

      1 1/2 cups whole wheat flour, or combination of whole wheat and whole wheat pastry flour

      1/2 cup wheat germ

      10 Tbs of butter

      1 tsp salt

      4-6 Tbs cold water

      Method

      Preheat oven to 400 degrees.

      Stir together the flour, wheat germ, and salt. Cut the butter into the dry ingredients with two knives or a pastry cutter. When dough is the consistency of rolled oats, sprinkle with the water, using just enough to hold the dough together. Using cupped fingers, work the dough together quickly and gently. As soon as it will hold together, form into a ball. For best results, refrigerate for at least a half-hour, or even overnight, but be sure to remove from the refrigerator and hour before rolling it out.

      Press the dough out into a thick disc. Roll to size on a lightly floured surface, or between sheets of waxed paper, or on a pastry cloth. Gently roll the dough over the rolling pin and onto a pie plate, easing it loosely into the plate. If it should stick to the table, slide a long sharp knife underneath, and if it should tear, patch with extra dough once it is in place. Gently press the dough into the plate so there are no air pockets. Cut off the excess with a sharp knife, but be sure to make the rim extra thick so it won’t burn. If you are going to fill the pie before baking, you may use the extra dough for lattice.

      Form a rim, and prick pie shell all over with a fork.

      Bake for 10-12 minutes, cool, and fill. Bake for just 7 minutes if your recipe calls for a partially baked crust.

      Makes one 10-inch crust, or crust and lattice for one 8-inch pie.

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