Skinny Pie Crust Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Whole wheat pastry flour | 1/4 Cup (16 tbs) | |
| Unbleached white flour - 1/4 cup | ||
| Ice water - 4 to 8 teaspoons | ||
Directions
GETTING READY
1 Preheat the oven to 425°Fahrenheit.
MAKING
2 In a medium-size bowl, mix whole wheat pastry flour and unbleached white flour.
3 Using a pastry blender, cut butter into flour until crumbly.
4 Pour in water, a teaspoon at a time, until the dough clings together when pressed against the sides of the bowl.
5 Form the dough into a flat round.
6 Wrap in a plastic wrap and chill well.
7 On a cool surface between 2 pieces of waxed paper, roll out lightly floured dough to paper thinness
8 Remove the top piece of the waxed paper.
9 For the bottom crust only: over a pie plate, invert the crust, paper side up.
10 Remove second piece of the paper and press crust against bottom and sides of plate. (There will be no ridge of crust as in a conventional pie.)
11 Prick the bottom and sides with a fork and bake on bottom shelf of the oven until lightly browned, for about 10 minutes.
12 For the top crust only:Arrange the crust over filling keeping the paper side up.
13 Remove the second piece of paper.
14 Press the edges against the edge of pie plate.
15 Cut vents in the top crust for the steam to escape.
SERVING
16 Use as desired.
1 Preheat the oven to 425°Fahrenheit.
MAKING
2 In a medium-size bowl, mix whole wheat pastry flour and unbleached white flour.
3 Using a pastry blender, cut butter into flour until crumbly.
4 Pour in water, a teaspoon at a time, until the dough clings together when pressed against the sides of the bowl.
5 Form the dough into a flat round.
6 Wrap in a plastic wrap and chill well.
7 On a cool surface between 2 pieces of waxed paper, roll out lightly floured dough to paper thinness
8 Remove the top piece of the waxed paper.
9 For the bottom crust only: over a pie plate, invert the crust, paper side up.
10 Remove second piece of the paper and press crust against bottom and sides of plate. (There will be no ridge of crust as in a conventional pie.)
11 Prick the bottom and sides with a fork and bake on bottom shelf of the oven until lightly browned, for about 10 minutes.
12 For the top crust only:Arrange the crust over filling keeping the paper side up.
13 Remove the second piece of paper.
14 Press the edges against the edge of pie plate.
15 Cut vents in the top crust for the steam to escape.
SERVING
16 Use as desired.
Chef
