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WHOLE WHEAT PIE CRUST
Contributed by: Andrea Hesselsweet
11/2 cup plus 2 TBS whole wheat white flour
1 TBS sugar
2/3 cup palm oil or butter
8 to 10 TBS cold water
In a food processor with a steel blade, combine flour, sugar and palm oil. Cover; process with on?off turns until most of mixture resembles cornmeal with a few larger pieces remaining. With the processor running, quickly add 6 TBS water through feed tube.
Stop processor when all water is added; scrape down sides. Process with two on?off turns. Remove dough from bowl; shape into a ball. Divide in half.
On a lightly floured surface, use your hands to slightly flatten one dough ball. Roll dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin; unroll into a 9” pie plate. Ease pastry into pie plate without stretching it. Trim pastry even with rim of pie plate. Transfer filling to pastry-lined pie plate.
Roll remaining dough ball into a circle about 12 inches in diameter. Place pastry on filling; trim to 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired.
(This recipe was contributed as part of a "Cook of the Week" feature.)