Whole Wheat Pie Crust
Makes 2 9-inch pie shells
The secret of making good pie crusts is to refrigerate the dough before baking.
Find this recipe and more in Chef Paul Prudhomme's Fiery Foods That I Love.
2 teaspoons ground dried guajillo chile peppers
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tablespoon sugar
2 teaspoons salt
1 1/4 cups very cold vegetable shortening
1/2 cup plus 1 tablespoon very cold water
how to prepare
Combine the seasoning mix ingredients in a small bowl.
Combine the all-purpose flour, whole wheat flour, sugar, salt, and seasoning mix in an electric mixer equipped with a dough hook and process until well blended. Add the cold shortening and blend at low speed, scraping the sides and bottom of the bowl, until the ingredients just come together and resemble very coarse meal or split peas. Gradually add the water and continue to process at low speed just until the water is absorbed, being careful not to overmix. As soon as the liquid is absorbed, gather the dough into a ball, and refrigerate until cold, at least 4 hours, preferably overnight.When you're ready to form the crusts, divide the dough in half and form each half into a ball. Liberally flour your hands, the working surface and the rolling pin. Place one of the dough balls on the floured surface and roll it out, keeping it as even and round as possible. Turn the dough as you roll, and dust with flour as necessary, until the circle is about 11 inches in diameter. Carefully fit the circle into a 9-inch pie tin and crimp the edges with your hands or with the tines of a fork. Repeat with the remaining ball of dough. If the shells are to be filled before baking, they are now ready for use.
If the shells are to be baked before filling, preheat the oven to 300o. Use the tines of a fork to make a series of little air holes in the shells (so they will not bubble while baking), and bake them until lightly browned, about 20 minutes.