Flaky Whole Wheat Pie Crust
2 cups Whole Wheat Pastry Flour
1 tsp salt
3/4 cup unsalted butter, chilled (I used butter flavored Crisco)
5 to 8 Tbsp Ice Water
Sift flour and salt into a large mixing bowl. Cut butter into 12 pieces and use a pastry blender to rub into dry ingredients until the mixture resembles a coarse meal with some pea-size pieces. Sprinkle water over mixture, one tablespoon at a time and knead lightly just until a dough forms. Form dough into a ball. Cut in half and press each into a disc shape. Wrap each disc in waxed paper or plastic wrap and refrigerate for 30 minutes before rolling.
Yield: 2 - 9" single pie crusts or 1 - 9" double pie crust.
Blueberry Lattice Pie
1- 9" double pie crust
2/3 cup sugar
1/4 cup cornstarch
2 tsp. grated lemon rind
5 cups blueberries
1 egg whisked with 1 tsp water
Preheat oven to 425 degrees.
On a floured surface, roll half of pie dough (one disc) into a 12-inch circle; fit into a 9-inch pie plate.
Combine sugar, cornstarch and lemon rind in a large bowl. Add blueberries; mix gently. Spoon into pie plate.
Roll remaining pie dough into a 10-inch circle. Cut into 12 strips. Arrange strips in lattice pattern over fruit. Press edges of dough together and fold under. Brush dough with egg mixture.
Bake 15 minutes. Reduce oven temperature to 375F and bake 20-30 minutes, or until pastry is glazed and fruit is bubbling. Cool on wire rack.
Note: I used a 10-inch glass plate and pie was done at the 20 minute mark.