Pie Crust


3 cups whole wheat pastry flour
2 tablespoons sugar
1 3/4 teaspoons salt
1 cup chilled unsalted butter, cut into 1/2-inch cubes
8 tablespoons (or more) ice water
1 1/2 teaspoons apple cider vinegar


Combine all dry ingredients in the Quisinart, using the pulse setting
***leave out the sugar is using for a savory crust, quiche, pot pie, etc***
Add in the chilled butter, cut into cubes
Once dough resembles a coarse meal, prepare your ice water
Add the apple cider vinegar and first 6 tablespoons of ice water
Pulse to combine
Add remaining water by the tablespoon until just combined
Remove dough from Quisinart and knead by hand until fully combine

At this point you can roll out and chill in the refrigerator for use in 1 hour (or up to 2 days from preparation)


You can wrap in two layers of saran wrap and freeze for up to a month

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