The Perfect Sprouted Whole Wheat Pastry Crust Food

THE PERFECT SPROUTED WHOLE WHEAT PASTRY CRUST

Steps:

• Combine the flour, salt, baking powder, and sugar in your food processor. Pulse to incorporate.
• Cut the butter into 1-tablespoon chunks and drop them into the flour mixture. Pulse again until the butter is the size of grainy sand.
• Add the yogurt and pulse until the dough comes together. Depending on the yogurt you may need a little ice water. If the dough won't stick together at all, add ice water 1 teaspoon at a time until it will just hold together.
• Dump the dough out on a work surface and stack it several times to incorporate any dry ingredients. Stacking is different from kneading. To stack, break the dough in half and stack one half on the other before pushing it down. Do this several times until the dough is consistent. Be careful not to overwork the dough or get it too warm with your hands.
• Gently gather the dough together. Cut it in half and shape each half into a disk. Wrap each disk well with wax paper, parchment, or plastic wrap. Keep the dough in the refrigerator for up to 1 week or store it in the freezer for future use. To use the pastry dough the same day, refrigerate it for at least 1 hour.
• Remove the pastry dough from the refrigerator 30 minutes before rolling and shaping as desired.

THE BEST WHOLE WHEAT PIE CRUST

Steps:

• In the bowl of a food processor, pulse flour and salt. And cubed butter.
• Pulse a few times until pea-sized pieces form.
• Slowly add 1 tbsp of water at a time, stopping when you fill up your spoon with water.
• Pulse and continue to add water until a ball has just formed with the dough.
• Turn out the dough onto a lightly floured surface. Cut the ball of dough in half.
• Roll out dough on top of plastic wrap, one ball at a time, to form the crust. Turn out dough into your pie pan and shape the edges by pushing your thumb of one hand into the thumb and pointer finger of your other hand on opposite edges of the dough and work all the way around.
• Continue with your pie recipe as instructed.
• You'll get a top and a bottom crust. You can freeze one if your recipe only calls for a bottom crust.

SPROUTED WHEAT PIE CRUST

Steps:

• 1. Make a cup or so of ice water with a dash of vinegar added (I prefer Bragg's vinegar, but any will do).
• 2. Mix together flour and salt.
• 3. Cut in butter and shortening to make small pieces.
• 4. Sprinkle in 1 Tablespoon of water at a time and gently mix with a fork. Repeat until all is mixed and forms a ball.
• 5. Cut ball in half.
• 6. Between two sheets of wax paper (floured slightly if needed), flatten ball with a rolling pin to desired thickness.
• 7. Peel off one side of the wax paper, transfer to a pie plate, and peel off the other side of the wax paper.
• 8. Trim and crimp edges.
• 9. Freeze or cook as pie recipe indicates.

WHOLE WHEAT PASTRY DOUGH

Steps:

• Whisk together the flours, flaxseed meal and salt. Use a fork or pastry blender to cut in 1/3 cup vegetable shortening to the texture of a fine meal. Cut in the remaining 1/3 cup shortening to larger pieces, about the size of small peas. Sprinkle 3 tablespoons ice water over the mixture and gently combine with a fork or a wooden spoon. Sprinkle another 3 to 4 tablespoons ice water and bring together gently in a ball. Wrap in wax paper and chill until use. When ready to use, roll one disk out to a 1/2-inch thickness and place into desired pie plate.

WHOLE WHEAT PASTRY CRUST

Steps:

• Combine flour, salt and wheat germ in bowl.
• Cut in butter until mixture is crumbly.
• Add egg yolk and water, stirring until mixture forms a ball.
• Wrap in waxed paper or plastic wrap; chill for 30 minutes to 24 hours before using.