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Rhonda's Pie Crust
Source of Recipe
Rhonda
Recipe Introduction
Rhonda's notes - I no longer keep pastry flour in the house and this
can be made with whole wheat flour. I haven't made this yet with
sprouted, dehydrated, freshly ground flour yet, but I see no reason
that it wouldn't work well. This dough can be a bit harder to roll
out than all white flour. But it's so worth it! You can adjust the
flours to meet your family's tastes. Maybe half whole wheat and half
white. This isn't quite as flaky as all white flour, but the buttery
flavor really shines. I haven't tried this with virgin coconut oil
(yet) but it's probably good that way too. This crust works great
for pot pie - divide dough in half and it will make a 9 x 13 inch pot
pie. Or you can make individual tarts. My favorite as a child, was
any leftover dough be rolled out, spread with butter and sprinkle
with sugar and cinnamon and bake on small cookie sheet until browned.
(is it any wonder I have a weight problem?)
3 single crusts
2 cups whole wheat pastry flour (see note below)
1 cup unbleached white flour
1 cup soften, but still cold butter
½ t sea salt
1 egg, well beaten
1 T apple cider vinegar
5 T cold water
Mix flours and salt together. Cut in butter until it becomes small
crumbly pieces. (To save time and energy, this can be done in the
food processor). In a small bowl beat egg well with fork. To the
beaten egg, add the vinegar and water and mix. Drizzle about ¾ of
the liquid into the flour and butter. Stir with fork until the flour
all sticks together. This can be a bit tricky and may or may not
require all of the liquid . Divide by thirds for single crusts.
Lightly shape into balls. For flakier crust try not to handle too
much. Roll out crust onto floured board, flouring as needed with
unbleached white flour. Bake at 350° until lightly browned. Or can
be filled with pie filling and top crust it desired (fruit, pecan,
pumpkin, etc) and baked until done.
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