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Flaky Pie Crust

WholeFood.Chef's picture
  Whole wheat pastry flour 3 Cup (48 tbs)
  Sea salt 1⁄2 Teaspoon
  Unrefined corn germ oil 1⁄2 Cup (8 tbs)
  Egg 1
  Cider vinegar 1 Tablespoon
  Water 5 Tablespoon

Mix the flour and salt.
Mix the remaining ingredients together.
Make an indentation in the center of the flour and pour in the wet mixture.
Mix with a fork, then knead lightly.
Roll between waxed paper.
Place in oiled 9 inch pie tin.
For baked shell, prick with fork to avoid puffing and then bake 10 minutes at 425 Degree.
For other pies, partially bake the shell, then add filling and complete the baking.
For frozen crusts, place dough in pie tins, in freezer paper, and place in freezer.
Use within 4 to 6 weeks.

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