Flaky 2-Crust Pie Recipe
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
1 cup whole wheat flour1 cup white, all-purpose flour1 tsp salt6 tbsp chilled butter, cubed6 tbsp coconut oil4-5 tbsp ice water1 tbsp cider vinegar
Makes 2 crusts
Mix flours and salt with fork
Cut in butter and coconut oil with a pasty blender or 2 knives used scissor-fashion, until mixture resembles coarse crumbs
Sprinkle in cold water and cider vinegar, one tbsp at a time, mixing lightly with a fork, until pastry just hold together
Shape into a ball, wrap in plastic wrap and refrigerate for 15-30 minutes if it's a hot day
Divide dough into 2 pcs, with the bottom crust piece being slightly larger than the top crust piece
Place one of the pcs on a large pc of wax paper
Flatten slightly with the palm of your hand, then cover with another piece of wax paper
Roll with rolling pin to desired sized circle, usually 1-1 1/2" wider than the outer top edge of your pie plate.
Place in refrigerator again to chill, while you roll the second crust
When ready, remove one layer of wax paper and flip over onto pie plate, centering it
Carefully remove the final piece of wax paper and adjust crust to fit well into pie plate
If making a 2-crust fruit pie, combine fruit ingredients per your recipe, then add to prepared bottom crust
Remove one layer of wax paper from top crust and flip onto pie, centering over filling
Roll edges under and crimp to seal
Bake as directed on your pie recipe
Number of Servings: 2
Recipe submitted by SparkPeople user STACYCAIN20.
Mix flours and salt with fork
Cut in butter and coconut oil with a pasty blender or 2 knives used scissor-fashion, until mixture resembles coarse crumbs
Sprinkle in cold water and cider vinegar, one tbsp at a time, mixing lightly with a fork, until pastry just hold together
Shape into a ball, wrap in plastic wrap and refrigerate for 15-30 minutes if it's a hot day
Divide dough into 2 pcs, with the bottom crust piece being slightly larger than the top crust piece
Place one of the pcs on a large pc of wax paper
Flatten slightly with the palm of your hand, then cover with another piece of wax paper
Roll with rolling pin to desired sized circle, usually 1-1 1/2" wider than the outer top edge of your pie plate.
Place in refrigerator again to chill, while you roll the second crust
When ready, remove one layer of wax paper and flip over onto pie plate, centering it
Carefully remove the final piece of wax paper and adjust crust to fit well into pie plate
If making a 2-crust fruit pie, combine fruit ingredients per your recipe, then add to prepared bottom crust
Remove one layer of wax paper from top crust and flip onto pie, centering over filling
Roll edges under and crimp to seal
Bake as directed on your pie recipe
Number of Servings: 2
Recipe submitted by SparkPeople user STACYCAIN20.
Nutritional Info Amount Per Serving
- Calories: 1,089.1
- Total Fat: 77.1 g
- Cholesterol: 91.6 mg
- Sodium: 1,412.4 mg
- Total Carbs: 91.7 g
- Dietary Fiber: 9.0 g
- Protein: 15.0 g
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