Flaky Pie Crust Recipe
Ingredients
3 cups whole wheat pastry flour
1/2 teaspoon sea salt
1/2 cup unrefined corn germ oil
1 egg
1 tablespoon cider vinegar
5 tablespoons water
Directions
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.
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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