1 cup all-purpose flour
1 cup whole wheat pastry flour
2 tablespoons flaxseed meal
1 heaping teaspoon salt
2/3 cup organic vegetable shortening
6 to 7 tablespoons ice water
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.
Cook's Note: To add more flavor and richness to this dough, you can grind up pecans or walnuts to a fine texture and sprinkle about 1 tablespoon over the center your dough as you are rolling it out. This will add a nice nutty and buttery flavor to the whole wheat crust.
Recipe courtesy Rachel McBride
Servings: 2 doughs
Prep Time: 20 min
from Not My Mama's Meals Episode: Super Southern
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