Whole Wheat Pastry for a Single 9-inch Crust

Hands roll out whole wheat pastry with a tapered rolling pin on grey and white marble

Print Recipe

5 from 1 vote

Whole Wheat Pastry for a Single 9-inch Crust

Prep Time15

chilling1

Total Time1 15

Servings:

Calories: 189kcal

Ingredients

⅝ cup whole wheat flour ½ cup plus 2 tablespoons
⅝ cup all-pupose flour ½ cup plus 2 tablespoons
½ teaspoon salt
¼ teaspoon granulated sugar
10 tablespoons unsalted chilled butter, cut into ½-inch cubes or chilled coconut oil, see Note
2 to 4 tablespoons ice water

Instructions

If using a food processor, pulse the flours, salt and sugar a few times until combined. Add the butter pieces and pulse until the mixture resembles large peas. Be careful not to overwork the dough.
If making the pastry by hand, whisk the flours, salt and sugar together in a bowl. Cut in the butter with a pastry blender or with two knives.
Slowly add the ice water, 1 tablespoon at a time. In the food processor, pulse a few times. If mixing by hand, use a foork. Continue adding water 1 tablespoon at a time until the dough easily sticks together when you pinch a large piece. If it crumbles, add more ice water but do not as so much that the dough becomes sticky.
Turn the dough out onto a lightly floured work surface and form a ball. Flatten into a disk. Place the disk on a plate and cover it with a second plate, inverted. Chill the dough for at least an hour in the refrigerator or 20 minutes in the freezer. It will keep in the refrigerator for at least 3 days or in the freezer for at least 2 months.
On a lightly floured surface, roll out the dough into a 12-inch circle, ⅛-inch thick. Roll it, turn it a quarter, roll it again, turn it again and keep moving it around your work surface as you roll it. Add small amounts of flour to the work surface and dough as needed.
Fold the dough in half, then fold it again. Place the dough in a 9-inch pie plate and unfold. Poke holes in the base of the dough with a fork. Chill the formed dough in the refrigerator for at least half an hour before filling it.

Notes

This whole wheat crust made with coconut oil may need a bit more water. If the dough does not stick together when pinched after adding the full 4 tablespoons of ice water, add ½ teaspoon of ice water. If the dough still fails the pinch test, add another ½ teaspoon.

Nutrition