Basic Flaky Pie Crust
|Lemon juice||1 Tablespoon|
|Whole wheat pastry flour||1 1⁄4 Cup (20 tbs)|
|Vegetable oil||2 Tablespoon|
|Cold butter||1⁄4 Cup (4 tbs), cut in to chunks|
Combine water and lemon juice in a small pitcher.
Add 2 ice cubes.
Measure flour into a large bowl.
Blend oil into flour.
Cut in butter with a pastry blender until the largest pieces are the size of a small pea and the rest of the mixture resembles coarse meal.
(This much can be done in a food processor using the steel blade and on/off turns of the motor, but the mixture must then be transferred to a large bowl and the pastry finished as follows.) Add iced liquid, 1 teaspoon at a time, tossing with 2 forks to blend completely before adding more.
Use just enough liquid so that the pastry will hold together in a ball when pressed, about 3 tablespoons.
Roll out to fit an 8-, 9-, or 10-inch pie plate between 2 sheets of wax paper.
Turn pastry often while rolling; and if wax paper wrinkles, remove it and lay it down over the pastry again so that it is smooth.
To prebake pastry for prepared filling: Preheat oven to 450°F.
Remove 1 sheet of wax paper.
Invert pastry over pie plate.
Remove second sheet of wax paper, and fit pastry into plate without stretching it.
Trim excess, and press rim with the tines of a fork.
Prick bottom and sides of pastry with a fork.
Place on top shelf of oven, and immediately reduce temperature to 425 °F.
Bake for 15 minutes, or until nicely browned.
If pastry rises on bottom during cooking, prick the risen place with a fork.
(This doesn't happen as often with whole wheat flour as it does with white flour.) Cool completely in pie plate on a wire rack.