This short pastry Crust Pie Dough is delicious. The trick is not to overwork the dough — there should be some lumps of butter left in it to make its texture flaky. You will notice there’s no sugar in the pastry. I happen to like the contrast between the savory pastry and the sweetness of a fruit filling. This makes enough dough for one 8-inch double crust pie, which should produce 6 substantial slices.
1. In a large bowl, sift 2 cups of the flour and salt. Add the butter and rub together quickly with your fingertips until the mixture resembles coarse breadcrumbs, with a few buttery lumps in it.
2. Make a well in the center and sprinkle in 3 tablespoons ice water. Mix together with your hands or a knife until it begins to clump together as a dough, adding more ice water 1 tablespoon at a time if necessary. Lightly form the dough into a ball with your hands. It should not be too sticky and should come away cleanly from the bowl. Sprinkle with the extra 2 tablespoons if it seems sticky.
3. Divide the dough into two balls, making one slightly larger. Form them into disks and cover with plastic and chill for at least 30 minutes.
- 6-ounces cold unsalted butter, cut into ¼-inch pieces
- 2 cups, plus 2 tablespoons whole wheat pastry flour
- 1 teaspoon sea salt
- Ice water
Ann's Tips and Tricks
Depending on the filling, the larger piece of dough will be the top of tall fruit pies like apple, or the bottom of flatter pies like strawberry or blueberry.
For ice water just put a few ice cubes into a glass with 1 cup of water.
If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier crust.
Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but don’t overdo it!