Light Wheat Pastry Dough

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A light pastry dough made with whole wheat, white flours, oil, butter and a small amount of sugar.

Recipe By: Stone-Buhr Flour
  • PrepN/A |
  • TotalN/A |
  • ServesMakes (1) 8 to 9-inch double pie crust.

Ingredients

    • 6 Tbsp oil
    • 1/2 cup Stone-Buhr whole wheat flour
    • 1/2 tsp salt
    • 1 1/2 cups Stone-Buhr unbleached white bread flour, plus extra for rolling
    • 1 1/2 tsp sugar
    • 4 to 5 Tbsp. ice water
    • 6 Tbsp butter, cold, cut into pieces (3/4 of a stick)

Instructions

Mix both flours, salt, and sugar in a medium bowl. Add the oil and mix well with a fork until it resembles fine crumbs. Add the cold butter, and cut it in with the fork until it resembles coarse crumbs.

Add the ice water 1 Tbsp. at a time, gently tossing to mix, until you can gather dough up into a ball. Do not over-mix, or it will be tough.With hands, divide dough in half and shape each into smooth, round, flat balls. Do not overwork the dough. Wrap each half in plastic wrap.

Refrigerate the dough for 1 hour to relax and chill it before rolling.

Roll out on a lightly-floured marble slab to desired size. If you don’t have marble, use a floured wooden board.

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