If you get tired of trying to get the perfect American flaky pie crust – give yourself a break and make this instead. Instead of layers of flaky which only come from lard or shortening this uses butter to make a forgiving, fuss-free crust that essentially gives you two desserts in one.
Begin this dough the day before because it needs to rest 24 hours in the fridge. This recipe makes enough dough for 2 9 inch pies or 1 double crust.
1/2 cup organic sugar pinch of salt 1 stick plus 6 tablespoons of butter 1 egg plus 1 egg yolk 1 teaspoon vanilla 1 teaspoon of lemon juice or Rockridge Orchards apple cider vinegar 2 1/2 cups of whole wheat pastry or spelt flour
Beat sugar, salt and butter together until light and fluffy. In a separate bowl mix together the remaining ingredients. Add to the butter mixture and mix until well combined. With the mixer on low or using a wooden spoon add the flour to the wet mixture and combine until it just begins to come together in a ball. Pat the ball into a flat disc, wrap with plastic wrap or put it in a tight fitting reusable container and refrigerate for 24 hours.
This dough also freezes well and can be used to make rolled cookies in a pinch. It’s also fun to cut out large circles using a cottage cheese container and form tiny tarts using a muffin pan. Kids especially love the idea of getting an entire pie and it makes for a great way to use up extra preserves in the late spring!