Yield: 1 servings
|¾ cup||whole wheat pastry flour|
|¾ cup||unbleached white flour|
|¼ cup||apple juice|
Using knives, cut together flour and butter until butter is small marble- sized. Make a well, and quickly pour and cut in the juice.
Move the dough to a floured surface and gently knead together for two minutes. Separate into two balls for the top and bottom crusts. Roll out with floured rolling pin. Place one on bottom and sides of 8 or 9-inch pie plate. Add pie filling and cover with top dough. Seal edges and prick top crust with fork so pie can breathe while cooking.
Bake at 350 degrees, 35-60 minutes, depending on filling. Top crust will be browned and possibly bubbling at the fork holes when finished.
Use one-half of this recipe for a one-crust pie.
Makes 1 double pie crust