There's a lot of important and interesting things going on in the world, so one can be forgiven for not having the time to make a good, flaky, standard or whole wheat pie crust.
Fortunately, your pie maker has stumbled across the perfect graham crust (not graham cracker, mind) for this season's chess pies, and it should hold work very well for wetter fruit pies, like strawberry. Like a good scientist, your pie maker will investigate this claim shortly, and is always seeking co-investigators.
The Recipe:
Pour, in order:
1/2cup whole milk
1/4cup vegetable oil
into a chilled glass measuring cup but DO NOT STIR! and place in the freezer for a few minutes while the oven preheats and you get the filling ingredients staged.
Combine in a medium, preferably very cold bowl:
1cup whole wheat flour
1cup all purpose flour
1T granulated sugar
Pour the liquid into the flour slowly, stirring very gently until it is just mixed. Spread a baking mat with whole wheat flour and place the dough on it. Roll it out to about 1/2" (1cm) thick, then fold it over and roll it out again, and do this once more. If the dough remains cold that will lead to a flakier crust, in a hot kitchen you can expect a more bread-like consistency, both are very good. Once ready, roll out to fill the pie plate. It can be rolled into a double crust for a 9" pie plate, but use it as a single, relatively thick crust for a deep dish pan.
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