When I want to include more whole grains in my meal, I will often make a savory or dessert pie with this crust with wonderful results. This version produces a flaky crust with a nutty flavor.
MAKES ONE 9- TO 10-INCH CRUST
1в…“ cups whole wheat pastry flour (or в…” cup whole wheat flour and в…” cup unbleached white flour)
Вј teaspoon salt
5 tablespoons chilled butter
2 tablespoons oil
3 to 5 tablespoons ice water
- Put the flour and salt into a large bowl, or mound it on a board or good work surface. Cut the butter into small pieces and add to the flour. Toss with the flour, then with a pastry cutter or the tips of your fingers work the butter into the flour until it resembles coarse meal. There should still be bits of butter visible, though.
- Continue with steps 3 to 6 in the Pate Brise recipe.
