This is the most versatile, most fail-proof pie crust recipe ever. It works for pies, quiches, turnovers, meat 
pies, pot pies, galettes, anything you want to use a pie crust recipe for. The touch of whole wheat flour gives it a more nutty taste and it always bakes up flaky and perfect every time. Please use Crisco (or lard) and butter exactly as specified. I tried doing this pie crust with other shortenings and oils, .....blech.
This dough is extremely pliable and workable, it rolls out with ease....yet it bakes up flaky and tasty. Many pie dough recipes are dry and hard to work with. This one is completely different but it bakes up just as flaky.
Remember when measuring flour use HEAPING cups for this particular recipe. Don't ask why, just do it because it works the best that way.
pies, pot pies, galettes, anything you want to use a pie crust recipe for. The touch of whole wheat flour gives it a more nutty taste and it always bakes up flaky and perfect every time. Please use Crisco (or lard) and butter exactly as specified. I tried doing this pie crust with other shortenings and oils, .....blech.This dough is extremely pliable and workable, it rolls out with ease....yet it bakes up flaky and tasty. Many pie dough recipes are dry and hard to work with. This one is completely different but it bakes up just as flaky.
Remember when measuring flour use HEAPING cups for this particular recipe. Don't ask why, just do it because it works the best that way.
Recipe By : Sitara
Serving Size : 8 single crusts or 4 double crusts Preparation Time :0:30
Categories : Quiche Desserts
Pies & Pastry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups unbleached all purpose flour -- heaping cups
2 cups whole wheat flour -- heaping cups
2 teaspoons salt
1 pound Crisco ( or lard, your choice )
1 stick real butter (room temperature)
1/4 cup white vinegar
1 large egg
water to make 2 cups
1. In large mixing bowl place flour, whole wheat flour and salt. Use whisk to thoroughly mix dry ingredients together well.
2. Add Crisco/lard and butter and, using pastry cutter, cut into flour until well blended and the consistency of coarse corn meal. A pastry cutter is the best way to do this, trust me.
3. In a 4 cup measure put 1/4 cup of white vinegar and one whole egg. Add water to the 2 cup line. Use a fork or whisk to mix well till egg is totally mixed in.
4. Add liquid to dry mix and mix well. The dough should seem soft but not sticky. If it's really sticky add a bit of flour to your board and turn the dough out on the board and knead the flour in until the pie dough is only the teeniest bit tacky.
5. Shape into log and cut into 8 equal portions. Wrap each portion in film and store in refrigerator. Each portion is one pie crust. You will need two portions for a double crust pie.
If not using within a week or so, you may freeze these portions wrapped additionally in aluminum foil. This dough freezes very well. IMPORTANT Allow dough to come to room temperature before working with it.
SUGGESTION: If you've never made a gallete (or never heard of one for that matter) check out the Galettes article in Sitara's Favorites section of Southern Comforts.