Whole Wheat Pie Crust

INSTRUCTIONS

1. Put the flour, sugar, and salt in a food processor and pulse. Add the butter and pulse again for ten-fifteen seconds, or until the butter is in pea-sized pieces.
2. Add the water, starting with four tbsp. and continue adding, up to nine tbsp. The dough is ready when you pinch a small bit of it and it sticks together.
3. Divide the dough into two balls and refrigerate for twenty minutes.
4. Keep in the fridge for 1-2 days. When ready to use, bake at 375° for 40-60 minutes, depending on the filling.

❤ Try our USDA certified organic Soft White Wheat Berries ❤

Related Recipes:

• Lemon-Blueberry Scones
• Whole Wheat Yellow Cupcakes
• Cranberry White Chocolate Cookies
• Chocolate Turmeric Cake
• Cranberry Oat Cookies
• Spring Cookie BonBons
• Chocolate Mug Cake

Brought to you by Be Still Farms, where we have discovered that truly healthy foods, prepared as God intended, can taste far better than any processed imitation on which many of us were raised. To shop for these and other ingredients, click here.