Wednesday, May 6, 2009


This is adapted from one in “Recipes from America’s Small Farms” by Joanne Lamb Hayes and Lori Stein. They called for shortening instead of butter which I just can’t do.

1 cup whole wheat flour
½ cup all purpose flour
¼ teaspoon salt
1 stick butter, cold, cut in pieces
ice cold water

Whisk together the flours and salt in a medium bowl. Cut in the butter with a pastry blender (good tool to have!) or 2 forks until the mixture resembles coarse crumbs (good exercise!). Sprinkle a couple tablespoons of water in at a time and stir until it can form a ball when lightly pressed. Flatten into a disc, wrap tightly in plastic and chill for at least 30 minutes. This makes enough for one crust.

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