Whole Wheat Pie Crusts
Things I've learned this week:
1. Do NOT use hard red or white - makes a heavy crust.
2. If you put coconut oil in the fridge to harden to shortening consistency....don't leave it to long or you will need a chisel to get it out of the measuring cup.
3. I had "ok" luck with soft white, ice cold water and chilled coconut oil....I plan to use all butter next and see if I get even flakier.
4. I repeat, do NOT use all hard wheat flour or it doesn't taste like pie crust. For instance Jamin and Jared asked for lots of milk when eating the first crust made with hard wheat. They said the chicken pot pie crust with soft white was much better....next I try all butter which my friend Adrienne and her dh Kwame swear is the secret.
2 C soft white flour (whole wheat pastry flour if buying)
2/3 C chilled butter (used coconut oil - calls for shortening)
2 T chilled butter
4 - 5 T of ice cold water
Makes double crust pie...was sticky with coconut oil...roll out between wax paper for easier moving, handle as little as possible...
I'm open to suggestions from others who have been baking longer than I with fresh ground whole wheat....please don't suggest mixing bleached all purpose white flour with the whole wheat...If I'm going to do that, I'll simply make my killer crusts with shortening and all purpose flour. LOL Trying to conquer this before the holidays.