I like to use this crust anywhere you’d need a double crust pie dough, such as in an apple or Cranberry Apple Pie.
- Dice the butter into small cubes.
- Add the flours, butter, salt, and sugar to the bowl of a food processor. Pulse a few times to form sand-like texture.
- Add 1/2 cup water and pulse 10-15 times until the dough starts to come together. Remove the lid and press some between your fingers. It should hold together.
- Pour into a bowl and divide in half. Wrap one half in plastic wrap and place into the fridge.
- Add pieces of the remaining half of dough from the bowl to the bottom of a 9-inch pie plate. Press to make a uniform and even bottom crust that covers the bottom and up the sides of the pie plate. Refrigerate and remove the dough ball wrapped in plastic.
- Remove the dough from the plastic and place between two large pieces of parchment paper. Roll out to make a circle approximately 11-inches in diameter.
- Remove the bottom crust from the fridge, fill as desired, and top with the rolled out circle. Press the edges together and press with a fork if desired. Cut 3-4 slits in the center of the top to allow steam to escape.
- Use as desired in a fruit pie!
You can make this up to the day before you plan to bake it. Form it into a ball and wrap tightly with plastic wrap. Store in the fridge. Plan to let it sit out at room temperature for 30-60 minutes before using.
Use cold butter to ensure that the dough holds together well.
Try not to overwork the dough so it stays flakey, rather than chewy.
You can brush with a little whole milk and sprinkle with sugar before placing into the oven for a shiny crust.
Use a pie crust shield to keep the edges from browning too deeply if desired.
Use in my Cranberry Apple Pie recipe.
Keywords: whole wheat pie crust