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 pie, which should produce 8 slices.
- In a large bowl, sift 1 cup 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.
- Make a well in the center and sprinkle in 1.5 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.
- Form the dough into one ball, and then into a disk and cover with plastic and chill for at least 30 minutes.
- 3 ounces unsalted butter, cold and cut into ¼-inch pieces
- 1 cup whole wheat flour
- 1/2 teaspoon sea salt
- Ice water
Ann's Tips and Tricks
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!