There are many recipes for whole wheat double pie crust, but they all generally follow the same basic principle: using whole wheat flour in place of all-purpose flour to create a healthier crust. Some recipes may also call for the use of butter, shortening, or even lard in order to create a flakier crust. The proportion of whole wheat flour to all-purpose flour will vary depending on the recipe, but it is typically around 50/50.
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 twominutes.
Separate into two balls for the top and bottom crusts.
Roll outwith floured rolling pin.
Place one on bottom and sides of 8 or 9-inchpie plate.
Add pie filling and cover with top dough.
Seal edges andprick top crust with fork so pie can breathe while cooking.
Bake at 350 degrees, 35-60 minutes, depending on filling.
Top crust willbe 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 .