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Pies & Pastries

Rustic Pie Dough
If you don't have a food processor, blend the butter into the flour mixture using a pastry cutter or your fingers. You can wrap finished dough tightly in plastic and freeze it for up to 6 months.
1 cup (5 oz.) all-purpose flour
1/2 cup (2 1/2 oz.) whole-wheat flour
2 Tbsp. sugar
3/4 tsp. salt
10 Tbsp. unsalted butter, sliced thin and chilled
1/2 cup ice water
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Rustic Pie Dough

Rustic Pie Dough

Rustic Pie Dough
  • Servings:Makes 1 enough for 1 single-crust pie
  • Prep Time:15 minutes
  • Cook Time:0 minutes
1. Process flours, sugar, and salt in a food processor until combined, about 10 seconds. Scatter butter slices over flour mixture and pulse until broken into pea-sized pieces, 6 to 8 times. Transfer to a large bowl and break up any large chunks with your fingers, if necessary.
2. Sprinkle water over mixture and stir with a spatula until dough just comes together and no dry flour remains. Turn out onto counter and gently knead and shape into a 6"-wide disk. Wrap in plastic and refrigerate for at least 1 hour and up to 2 days.
Source: Hannaford fresh Magazine, July - August 2016