Recipe Submitted by Naeemah Muhammad
1 cup whole wheat flour
1 stick salted butter (softened)
¼ cup cool (room temp) water
½ tsp salt
Medium sized bowl
Makes one 9” pie.
- Begin by softening 1 stick of butter. The softened butter should still hold its shape but dent when pressed with one finger. No part of it should be melted.
- Once the butter has softened, add flour, butter and salt to the bowl.
- Using a fork, press the butter into the flour until it is all incorporated.
- Add water and mix until you can no longer see the water. At this point it is important not to over-mix the dough.
- (fun fact) Mechanical action, such as stirring and kneading, along with the addition of a liquid activate a protein in flour called gluten. The more the dough is kneaded/stirred, up to a certain point, the gluten strands bond together and become stronger and more elastic. Strong gluten bonds are good for bread but not for cakes and pastries. When pie dough is overworked it causes the crust to become tough and leathery.
- After the water has been incorporated, pour the dough onto the counter. Flatten it slightly with your hand and fold it onto itself 2 times, this helps create layers.
- Slightly flatten again and shape it into a thick disc.
- Wrap in saran wrap and place in refrigerator for at least 30 minutes.
- Next, place the dough onto a lightly floured surface or parchment paper and roll it out starting from the center. After each roll turn it counterclockwise/clockwise, whichever is more comfortable for you, so that all of the dough is rolled out evenly. Being able to turn the dough requires the counter and the top of the dough to be lightly dusted after each turn so it won’t stick.
- If you are making a pie, fold it in half and gently lift to place in the pie pan. This crust can also be used to make pop tarts, apple pie pockets and much more!