This crust can be used for a Spring Vegetable Galette. Click here for the recipe.
Ingredients
2 cups white whole wheat flour or whole wheat pastry flour
¾ cup unsalted butter, chilled and cubed into ¼ inch cubes
1 tsp salt
½ tsp apple cider vinegar
Up to ½ cup ice cold water
Directions
In the bowl of a food processor, pulse flour and salt. Add cubed butter.
Pulse a few times until pea-sized pieces form.
Add the apple cider vinegar and then 1 Tbsp of water at a time, stopping when you fill up your spoon with water.
Pulse and continue to add water until a ball just starts to form with the dough.
Turn out the dough onto a lightly floured surface. Cut the ball of dough in half.
Shape the dough into two discs. Wrap each one in plastic or place in a container and let the dough rest for at least one hour. These can be frozen or stored in the refrigerator to 1 week.
Continue with your pie recipe as instructed.
You'll get a top and a bottom crust. You can freeze one if your recipe only calls for a bottom crust.
