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Prep Time: 6 Minutes Cook Time: 0 Minutes |
Ready In: 6 Minutes Servings: 8 |
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Found on I used this in a cheese & sausage quiche, and it was good! This will definitely be my staple pie crust from now on... No more frozen store-brought ones :] Also, you can lower the amount of ingredients in this- this crust is kinda thick. Ingredients:
3/4 cup whole wheat pastry flour (heh, i didn't use pastry.. i just used regular..) |
3/4 cup unbleached flour |
1/4 cup natural corn oil (i just used canola, and a bit less than 1/4 cup) |
1 pinch salt |
1/2 cup ice water (not sure what original recipe meant by that, so i just used semi-cold water. worked fine.) |
Directions:
1. Stir the flours together in a small bowl and freeze for one hour. Freeze the oil in a separate container for an hour also. Remove both from freezer and mix the oil into the flour until it makes a crumbly dough.
2. Stir the salt into the ice water and mix the water into the dough. Mix only enough to bind the dough. If it's too dry, add more water, a little at at time.
3. I found it easiest to simply place the ball of dough into the pan, and squish it around with my hand - Bake as directed for whatever recipe your using.
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