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A nutritious pie crust
and a healthier alternative to plain white flour crusts.
Whole
Wheat Double Pie Crust
- 3/4 cup whole wheat flour
1/2 cup butter
1/4 cup apple juice
- Cut together 3/4 cup whole
wheat flour and 1/2 cup butter until the butter is small marble-sized.
Make a well, and quickly pour and cut in 1/4 cup apple juice.
Gently knead on a floured surface for 2 minutes.
- Separate into two balls
for the top and bottom crusts.
- Roll out with a floured
rolling pin. Place one on the bottom and sides of a pie plate.
Add pie filling and cover with the top dough. Seal the edges
and prick the top crust with fork.
- Bake at 350°F (175°C)
for 35 to 60 minutes, depending on the filling.
Makes 2 pie crusts.
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