Flakey, buttery, pretty much perfect crust.
I made a double batch to make a 2-shell pie. Used 1 1/2 cups all purpose white flour and 1 cup all purpose whole wheat. Came out wonderfully.
CUTTING IN TIPS: I cut butter into small chunks and put in freezer for 20 minutes before cutting into flour. I was carefull not to overwork and even left a few larger chunks of butter, to avoid over working. I actually cut it in with my finger tips rather than a pastry cutter. After tossing in the water, it still looked very dry but I was able to squeeze it into a ball. I put in freezer for 1 hr and then fridge for 1 1/2.
ROLLING TIP: When beginning to roll the dough after refrigerating, It was obvious that it would be very crumbly and not stick together after the first roll. The larger chunks of butter tended to stick to the pin and counter, but I regularly applied more flour to the top and bottom. Rolled out to 1/2 and inch thick, then folded the sides in to the center to re-form a thick disk.
On second rolling, I rotated after every 2 rolls, applying more flour to top and bottom as necessary. It was very stiff and took quite a while to roll out. Perserverence paid off in an awsome crust that was easy to work with once rolled out the second time.
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3 users found this review helpful
Flakey, buttery, pretty much perfect crust.
I made a double batch to make a 2-shell pie....