Wednesday, April 22, 2009


This is definitely not a light and flaky crust, but it is pretty close to that balance of tasting good while having a few redeeming factors left. Adapted a couple of recipes, mostly Karen Barker’s from “Sweet Stuff”. I just can’t use Crisco or lard so butter it is.

2 2/3 cups whole wheat flour
¾ teaspoon salt
¾ tablespoon sugar
2 sticks chilled butter, cut into pieces (cut and then put back in the frig til you need it)
about ½ cup cold water

Place flour, salt and sugar in the food processor and pulse to combine.

Add chilled butter and pulse until the butter is evenly cut in and it resembles coarse cornmeal. Remove to a mixing bowl.

Working quickly, gradually add enough cold water, while tossing and stirring with a fork, until the dough just begins to come together. Divide dough into 2 portions, flatten a bit, wrap in plastic and chill for several hours or overnight.

Makes 2 crusts.

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