Whole Grain Butter Crust

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Makes: 1 servings adjust

Directions

Ingredients

  • 1 cup Whole Wheat Pastry Flour
  • 1 cup Unbleached White Flour
  • 1⁄2 teaspoon Sea Salt
  • 8 tablespoons Unsalted Butter, cold
  • 4 tablespoons Unrefined Coconut Oil
  • 1⁄4 cup Ice Water, OR 3 tablespoons ice cold vodka and 3+ tablespoons ice water

Step 1

Put flour and salt in a food processor and pulse 20 seconds. Add chunks of butter and coconut oil and pulse until mixture resembles coarse meal. Add ice water, drop by drop, through the feed tube with the machine running until dough forms a ball and holds together. Remove dough from processor and form into a rough ball, and then transfer to a lightly floured surface.
 

Step 2

If you do not have a food processor, use a pastry cutter or two table knives, cut butter and coconut oil into chilled flour until it resembles coarse meal with pea-size pieces of fat. Sprinkle with water stirring dough with a fork until it begins to hold together.
 

Step 3

Give dough several quick kneads until it becomes smooth. Divide in half, shape into 2 balls, flatten each ball slightly to make a disk. Wrap each disk in plastic wrap refrigerate for at least 30 minutes and up to 8 hours before using.
 

Step 4

Roll out half of your pie crust dough on a floured surface. Fold in half and in half again. Gently place in pie pan, unfold and press in.
 

Step 5

Place filling in layers in bottom pie shell. Co ver pie with upper crust, crimp the edge of the two cursts together and trim. Prick the top of the pie so that steam can release. Bake until edges of crust are golden, about 45-50 minutes.
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