| Yield | |
|---|---|
| Source | Adapted fro the Joy of Cooking |
| Prep time | 1 1⁄2 hours |
| Recipes | Desserts Baked Goods |
| Yield | |
|---|---|
| Source | Adapted fro the Joy of Cooking |
| Prep time | 1 1⁄2 hours |
| Recipes | Desserts Baked Goods |
As told to Clem Nilan by Hamilton Davis. Click here for the Filling Recipe!
| 2 1⁄2 | Cup | all-purpose flour |
| 1 | Teaspoon | white sugar |
| 1⁄2 | Cup | whole wheat pastry flour |
| 16 | Tablespoon | butter (cold, unsalted) |
| 1⁄3 | Cup | water (plus 1 to 2 Tbs ice water) |
To make the crust:
Mix together dry ingredients in a large bowl. Cut the butter into small pieces and add to bowl. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs and a few pea-sized pieces remain. Drizzle with ice water and stir. If you can't form a ball with your hands, add 1-2 Tbs. more ice water. Divide the dough in half, press each half into a round flat disk, wrap tightly in plastic or wax paper, and refrigerate.