Ingredients
1 c. sifted whole wheat flour
1/2 c. sifted pastry flour (wh.wh. or not)
2 t sugar
1/2 t salt
1/2 c. cold butter (frozen)
4-5 Tb. cold milk
Method
Sources
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dataset
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Science-driven American baking — cookies, pies, cakes with precision
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Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
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Science-driven American baking — cookies, pies, cakes with precision
Pie-making master — crust technique, lattice, blind baking
Achievable elevated desserts — laminated doughs, cakes, custards
Standard Malabar black peppercorns — everyday grinding pepper
Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
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Sift dry ingredients together. Place in food processor. Add 1/2 c unsalted butter (cold or frozen) in chunks. Pulse till largest pieces are pea-size. Turn out into mixing bowl. Sprinkle 1 Tb cold milk at a time over mixture, tossing with a fork after each addition, till just moist enough to hold together. Working dough as little as possible, form into ball and roll out on lightly floured pastry mat. Lightly sift flour onto large piece of flattened waxed paper or baking parchment. Turn pastry into pie pan and flute edges. Prick bottom and sides of crust. Line the crust with aluminum foil and fill with beans or rice as pie weights. Bake in 450 degree oven for eight minutes. Remove, pie weights and return to oven for 5-8 minutes until lightly browned (for lemon meringue pie). Cool, fill, and bake according to pie-filling recipe.