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Pastry Crust

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Pastry Crust used in Cherry Pie

Ingredients

  • 1 c. unbleached all-purpose flour
  • 1/4 tsp. fine sea salt
  • 1/4 tsp. Clabber Girl Baking Powder
  • 1 c. unsalted butter chilled, cut into 1/2-inch pieces
  • 1 c. whole wheat pastry flour or white wheate flour
  • 1/4 tsp. cider vinegar
  • 1/3 c. ice water plus 1 Tbsp, as needed
  • 1 lg. eggs whisked, for egg wash

Instructions

Mix the flour, salt and baking powder in a large bowl. Add the butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Gradually stir in enough of the water, and the vinegar, for the dough to clump together. Gather up the dough and divide into two portions, one slightly larger than the other. Press each half into a thick disk, wrap in plastic wrap, and refrigerate until chilled but not hard, 1 to 2 hours.