Whole Grain Pie Crust Recipe

DIRECTIONS

1. In a food processor, pulse flours, wheat gluten and germ, salt and butter until mixture resembles a coarse meal. Slowly add water and continue pulsing until the dough begins to come together. Turn onto a sheet of plastic wrap, form into a ball and cover with plastic. Flatten to a 7-inch disc and chill in the freezer for 15 minutes.
2. Roll dough out between 2 sheets of plastic wrap to a 12-inch circle (if needed, sprinkle on 1/2 teaspoon wheat gluten flour per side to facilitate rolling). Remove the top sheet of plastic and invert onto a 9-inch pie plate.
3. Center dough and press onto the bottom and sides of plate. Remove plastic, roll under the edges and crimp decoratively. Chill in the freezer for 15 minutes.
4. Use unbaked crust as indicated in recipe of your choice. Or for a prebaked crust, preheat oven to 400°F. Prick the bottom and corners of the pie shell with a fork. Line the pie shell with foil, fill halfway with pie weights or dried beans and turn the foil over to cover the pastry edge.
5. Bake for 16 minutes. Remove the foil and weights, cover loosely with foil and bake an additional 4 to 6 minutes or until golden. Cool on a rack before using. Makes 8 servings.