Whole Wheat Pie Crust
|Whole wheat pastry flour||1 1⁄3 Cup (21.33 tbs)|
|Corn free vegetable shortening||1⁄2 Cup (8 tbs), chilled|
|White vinegar||1 Teaspoon|
|Ice water||4 Teaspoon|
Combine flour and salt.
Cut in shortening.
Add vinegar to water.
Sprinkle water over flour mixture to make a ball, working with hands if necessary.
Roll out on a lightly floured pastry cloth or between two pieces of waxed paper dusted with flour.
Press into a 9-inch pie plate and prick with a fork.
For a no-bake filling, bake at 400° 10-12 minutes.
If filling is to be baked, prebake 5 minutes.