I really like whole wheat pastry flour and I love the idea of real butter and no shortening (trans fat) in a pie crust. I did make a pie crust using whole wheat pastry flour and it was good, definitely worth it. I don't think you will have naysayers if you do. I found this recipe on a bag of flour at Heather's house.
Recipe from Bob's Red Mill Stone Ground Whole Wheat Pastry Flour
2c. Whole Wheat Pastry Flour
1tsp. Sea Salt
3/4 c. Unsalted butter, chilled
5 to 8 Tbsp. Ice water
Sift flour and salt into large mixing bowl. Cut butter into 12 pieces and rub into dry ingredients until mixture has pea size pieces. Sprinkle water over mixture, one tablespoon at a time and knead lightly just until a dough forms. Form dough into a ball. Cut in half and press each into a disc shape. Wrap each disc in waxed paper or plastic wrap and refrigerate for 30 minutes before rolling. Makes 2-9" single pie crusts or 1-9" double pie crust.
Sar
1 satisfied bellies:
I use half wheat/half regular flour often when I make pie crust. In fact when I make most anything. I think you need a wheat grinder and some wheat of your own!
Trina
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