WHOLE WHEAT PIE CRUST
Makes One 9-inch, Two-Crust Pie Shells
2 Cups Whole Wheat Pastry Flour
2 Sticks Non-Hydrogenated Margarine
1 tsp. Carob Syrup or Rice Syrup
¼ Cup Water
In a medium bowl, mash the margarine into the flour
with a fork, until the flour becomes lumpy.
Mix the syrup with water, until dissolved.
Add the liquid to the flour 1 Tbsp. at a time, until the
dough sticks together in a ball and cleans the
inside of the bowl.
Divide the dough into 2 parts. Place each ball
between 2 pieces of waxed paper, and roll
into a big, flat circle.
Peel away one sheet of waxed paper and place the
circle inside the pie pan, pressing against the contour
of the pan. Peel away the other paper and fill with
your favorite filling.
Cover with remaining circle of dough, folding over the
dough all around the edges, and tucking in
all the excess.
Pinch the dough between your fingers to make a fluted
design, or score with a fork to make grooves.
Make 3 diagonal slits across the top of the pie.
Cover the decorated edges around the rim of the pie
with 3 narrow strips of aluminum foil, to prevent the
edges from burning too quickly.
Bake in preheated oven at 425 degrees for 30 minutes.
Remove the foil from the edge of the pie, and continue
to bake for another 15 minutes.
Variation: You can substitute 2½ Cups of Brown Rice
Flour for the Whole Wheat Flour in this recipe.
For One-Crust Pie:
Prepare the dough exactly as above, but freeze the
remaining dough circle.
Make a design around the edges of the pie with a fork
or your fingers.
Fill and bake as directed.
For Baked Pie Shells:
Prepare the dough for a One-Crust Pie.
Using a fork, puncture holes along the sides and
bottom of the pastry shell.
Bake at 350 degrees for 20 minutes.
Cool before filling.