Buttermilk provides a wonderful tang to this piecrust.
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 whole wheat pastry flour
1 1/2 cups unbleached white flour
2 tablespoons sugar
1 teaspoon salt
1/4 pound (1 stick) unsalted butter, chilled and diced
1/4 cup shortening, chilled and diced
1/4 cup plus 2 tablespoons buttermilk
1. Place the flours, sugar, and salt in the bowl of a food processor and pulse to blend. Open the processor bowl and sprinkle the butter over the
mixture. Pulse until just incorporated, then add the shortening and pulse until the texture resembles crumbs.
2. Pour this mixture into a chilled bowl, add 1/4 cup of buttermilk, and stir with a spatula until the dough comes together, adding more buttermilk as needed. Divide the dough into two balls, one slightly larger than the other, flatten each piece into a disk, wrap them in plastic, and refrigerate at least 1 hour before rolling. Refrigerate top crust until ready to roll out and use.
3. To partially or fully pre-bake: Roll one piece of dough 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.
4. Preheat the oven to 375 degrees F.
5. Line the pie dough with foil and then fill with pie weights or dried beans. Bake for 20 minutes or until 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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