The perfect pie crust for a cream or other uncooked pie.
Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, Published by Running Press. All rights reserved.
Makes one 9-inch crust
3/4 cup whole wheat pastry flour or whole wheat flour
1/2 cup unbleached white flour
2 teaspoons sugar
1/2 teaspoon salt
3 tablespoons vegetable shortening, chilled and diced
5 tablespoons unsalted butter, chilled and diced
5 tablespoons ice water
1. Place the flours, sugar, and salt in the bowl of a food processor and pulse to combine. Add the shortening and process until combined, about 10 seconds. Open the processor bowl and sprinkle the butter over the mixture. Process about 7 or 8 one-second pulses, or until the mixture looks like small pebbles. Pour this mixture into a chilled bowl and sprinkle 6 tablespoons of water over the mixture. Using a cold spatula, press down on the dough until the dough sticks together. Add more water if the dough will not come together. Flatten the dough into a disk, wrap in plastic, and refrigerate at least 1 hour before rolling.
2. To partially or fully pre-bake: Roll the dough out to a 12-inch circle on a lightly floured surface, or on a sheet of floured wax or parchment paper. Place the dough over a 9-inch pie plate and gently press the dough into the dish. Trim the edges with scissors or a paring knife, then refrigerate the dish for 30 minutes, or freeze for 15 minutes.
3. Preheat the oven to 375 degrees F.
4. Line the pie dough with foil and then fill with pie weights or dried beans. Bake for 15 minutes or until the dough looks dry. Carefully remove hot foil and weights. For a partially baked crust, continue baking another 5 minutes, or until light brown. For a fully baked crust continue baking for 10 to 12 minutes, or until deep brown. Place on a wire rack to cool.
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