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Pie Crust

Pastry made with part white flour is lighter and more delicate than that made with all whole-wheat pastry flour. If you prefer to use all whole-wheat flour, sift it twice. Save the particles of bran left in the sifter and add to flour that is to be used for making bread.

Pie Crust

Pie Crust

Pie Crust

  • 1 cup whole-wheat pastry flour plus 1 cup unbleached white flour OR 2 cups whole-wheat pastry flour, sifted twice
  • 1 teaspoon salt
  • 2/3 cup margarine (cold)
  • 3 tablespoons (approximate) ice water

Combine flours and salt in mixing bowl and stir until blended. Add margarine and cut in, using pastry blender or two knives, until there are no lumps larger than small peas.
Add just enough ice water to make mixture hold together in ball.
Roll half at a time into circle large enough to line or cover 9-inch pie pan. Use white flour on pastry board and roller, or roll between sheets of waxed paper.

(To bake unfilled pie shell, preheat oven to 425 F. With tines of fork, prick bottom and sides of crust in numerous places. Bake 12 to 14 minutes, until lightly browned.)

This recipe is from The Saturday Evening Post Fiber & Bran Better Health Cookbook by Cory SerVaas, M.D., Charlotte Turgeon, and Fred Birmingham. To order a copy of this cookbook, visit store.sepstore.org/cookbooks.html.