This is our favorite basic recipe for making a double whole wheat piecrust -- just in time for the holidays.
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 two 9-inch crusts
1 cup unbleached white flour
1 1/2 cups whole wheat pastry flour or whole wheat flour
1 tablespoon sugar
1 teaspoon salt
7 tablespoons vegetable shortening, chilled and diced
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and diced
9 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 the mixture resembles coarse crumbs, 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. Divide the dough into two balls, one slightly larger than the other, flatten each piece into a flattened disk, wrap them in plastic, and refrigerate at least 1 hour before rolling.
2. To partially pre-bake: Roll the smaller disk out to a 12-inch circle. 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. Continue baking another 5 minutes, or until light brown. Refrigerate top crust until ready to roll out and use.
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