Whole Wheat Pâte Brisée

Photo: Down to Earth Recipes
This dough can be frozen up to 1 month and thawed overnight in the refrigerator before using.
Yield
2 9-inch pie tins
Breads and Muffins
Ingredients
  • 1¼ cups whole wheat pastry flour
  • 1¼ cups all-purpose wheat flour
  • 1 teaspoon salt
  • 2 sticks (1 cup) cold, unsalted butter or vegan butter, cut into small cubes
  • ¼ cup ice water + more if needed
Instructions
  1. In the bowl of a food processor, combine flours and salt. Pulse to combine.
  2. Add butter and pulse about 10 seconds, until mixture resembles coarse crumbs with some larger pieces remaining. (To mix by hand: combine dry ingredients in a large mixing bowl and cut in butter with a pastry cutter.)
  3. With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together. If dough is still crumbly, add water 1 Tablespoon at a time.
  4. Turn out dough onto a clean work surface. Divide in half and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic and refrigerate at least 1 hour or overnight. Use as a crust for your favorite tarts or pies. Enjoy!