Whole Wheat Pie Crust
1 1/4 cup whole wheat flour
1/4 teaspoon sea salt
1/3 cup unsalted butter (cut into small pieces)
4 to 5 tablespoons cold water
Preheat oven to 450 degrees.
Cut into small pieces
In a medium bowl, mix the flour, salt and butter. Blend with a fork, or pastry blender (I LOVE mine).
Or, you can even use a food processor for quicker results.
Using the fork or pastry blender means you need to add some elbow grease, but I find that by hand, you get a flakier crust (there are small chucks of butter when you roll out the crust).
Add water a little bit at a time until it will form a nice rolled ball.
Next, roll it out on a floured surfaced, to about a 15 inch diameter (for a 9 inch pie pan).
Fold in half.
Now, fold that half in half, again.
Looks like a pie piece (hehe).
Gentle lift the dough in the pie pan, with the point in the center of the pan.
Now, start to unfold it, being careful to not stretch or tear the dough.
There should be plenty extra hanging over the edge.
Trim off the excess, starting from a half an inch from the edge of the pan.
Tuck the extra under its shelf, but not enough to show the pie pan underneath. Shape the edges any way you like, like using a fork to press down the edge or pinching it with you fingers.
Before you bake it or adding filling, poke holes into it so it doesn't bubble up with air pockets.
Now it's ready to be baked or filled.
If you are just baking the crust (for a cream pie), bake for 10 to 12 minutes.
A tip that I like to give for fruit pies:
Wrap your finished unbaked pie edges in tin foil. This helps prevents the crust from burning. And to get that lovely golden brown (for non whole wheat crusts) color, removed the foil from the last 10 minutes of baking.