Page 44 - United States of Pie

Whole Wheat Pie Dough

Made with a combination of whole wheat flour and all-purpose
flour, this dough is sturdier and a bit weightier than standard pie
dough. It has a more rustic feeling as a result of the coarser whole
wheat flour, and a pleasantly nutty flavor that I really like. Because
the flour is coarser, you might find the crust more difficult to roll out to

the typical /8-inch thickness. It’s fine to leave the dough slightly
1
thicker than you would normally; it will still bake up light and flaky.

Makes enough for one 9-inch double-crusted pie or two 9-inch pie
shells

1¾ cups all-purpose flour
½ cup whole wheat flour
2 tablespoons sugar
1 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, chilled, cut into ½-inch

cubes
6 tablespoons vegetable shortening, chilled, cut into ½-inch
cubes
6 to 10 tablespoons ice water

In a large bowl, whisk together the flours, sugar, and salt until well
blended and free of lumps. Add the butter and the shortening, and

toss gently to coat. With your fingertips, work the fats into the flour,
rubbing the larger pieces of butter and shortening between your
fingers until the mixture resembles gravel.
Sprinkle on the water, 1 tablespoon at a time, starting with a total
of 3 tablespoons and then gradually adding more water if needed.