*This recipe makes a single crust.  For double crust, simply double the recipe, divide dough into two pieces when ready to refrigerate, and wrap two discs in plastic wrap to chill.

Out of the Box Food^SM Whole Wheat & Flax Pie Crust

Ingredients:

• 1 1/4 C whole wheat pastry flour (see Perfect Pantry Staples)
• 2 tbsp flax meal
• 8 tbsp unsalted butter
• 1/4 tsp sea salt
• 3 tbsp ice water

Directions:

• Place butter in the freezer for about 15 minutes (to make it extra cold).
• Whisk together flour, flax meal and sea salt.
• Cube butter into 1/2″ pieces and add to flour mixture.
• Blend together with pastry cutter, or pulse briefly with food processor until crumbly with small pea-sized pieces of butter ( Do not over mix or crust will not be flaky)
• Drizzle ice water over flour mixture and toss with a fork to combine.  If you can squeeze a small amount of dough and have it stick together, dough is done.  Otherwise, drizzle another teaspoon of ice water over dough.
• Turn dough out onto smooth surface and divide into four pieces.
• Using the heal of your hand, press dough forward a couple times to distribute the fats.  Do not overwork the dough.
• Scrape all dough back together and place on a sheet of plastic wrap.  Press down to form a 4-5″ disk and wrap in plastic wrap.
• Refrigerate at least 1 hour or until ready to use.

*Tip – To easily and efficiently roll out pastry dough: sandwich dough between two sheets of parchment paper.  Roll out dough then remove top layer of parchment.  Leave bottom piece of parchment in place.  From here you can either cut out dough for “pasties” or turnovers OR  if making a pie, lay uncovered side down in pie dish, then remove second piece of parchment.  This technique will save you from both a mess and diminishing the taste of your dough from excess flour, and will help prevent sticking.