About This Crust: On a quest to find a healthier but tasty pie crust was difficult to say at the least. Not finding what I wanted, I took recipes I thought had potential, combined what I thought would work and adjusted where I saw needed, and Vavoom, a pie crust that's flaky and buttery although no butter is used. This is the perfect crust for any recipe requiring a pie crust.
3/4 cup Whole Wheat Flour
3/4 cup Unbleached Flour
1/4 cup Grapeseed oil
1 pinch of salt or 1/16 tsp
1 tbsp of sugar (for sweet pie)
1/2 cup of chilled water
Whisk flours and salt together in small dry bowl and cover with plastic wrap. Pour oil in separate container and freeze both flour and oil for 1 hour.
After removing from freezer, combine flour and oil until mixture is crumbly. If making sweet pie, add sugar. Add chilled water (colder the better) into mixture until dough binds and isn't too dry. Roll dough between your palms to create two round balls and cover each with plastic wrap; and freeze 5-10 minutes.
Place dough between plastic wrap or wax paper (I prefer wax paper on bottom and plastic wrap on top) so dough won't stick to the counter. Roll dough with rolling pin until desired size and thickness. Bake as directed for pie recipe or on 350 for 5-10 minutes. Dough makes enough for one 9" double crust pie.