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Monday, December 17, 2007

Whole Wheat Pastry

I prefer this heartier and healthier pastry to its white flour cousins.
Makes base for one 9" deep dish pie. Double quantities for a covered pie.

  • 1 + 1/3 cups whole wheat flour
  • 6 tablespoons unsalted butter, room temperature
  • 1 egg


Mix butter into flour with a fork.
Beat egg and stir into flour mixture.
Knead pastry with hands until it forms a soft ball.
Roll pastry out until it is sufficient in size to line bottom and sides of a 9" deep dish pie plate.
Grease and flour pie plate.
Line pie plate with pastry.

For pies with unbaked fillings:

Line pastry with tin foil and fill with dried beans or other baking beads.
Bake blind 25 minutes at 450°F.
Fill as desired.
Bake as per recipe for filling.

For pies with baked fillings:

Partial baking blind may be required.
See individual recipes for instructions.

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