Whole Wheat Double Pie Crust
A nutritious pie crust, a healthier alternative to plain white flour crusts.
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 in a preheated oven at 350°F (175°C) for 35 to 60 minutes, depending on the filling.
Makes 2 (9-inch) pie crusts.