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Whole Wheat Pastry Dough

A multi-use pastry dough that can be used for other applications besides pies. Incorporates fresh ground whole wheat into a traditional pie dough.
hand pies

Submitted By:

Dietary Interests: Vegan , Vegetarian

Allergens: Gluten

Yield:

16 servings (4 cups)

Total Time:

1 hour, 2 minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 2 cups (350 g) whole wheat flour
  • 1 cup (115 g) all-purpose flour
  • 1 teaspoon salt, optional
  • ⅔ cup (150 g) plant based butter, cold, cut into chunks
  • ¾ cup (180 ml) water

Directions

  1. Preheat oven to 350°F (175°C). Fit the Food Processor with the Multi-Use Blade. Place flours and salt into the Vitamix container and secure the lid. Pulse 3-4 times to mix the flours and salt.
  2. Add the butter evenly over the mixed flours and salt, optional. Pulse 6-8 times or until butter has broken down evenly into small pea-sized pieces. Remove the lid and pour the water over the mixture.
  3. Replace lid and pulse an additional 12-14 times or until dough starts to come together. Remove to a piece of parchment paper and knead until smooth and pliable.
  4. Divide into two equal dough balls. Roll each dough out for a 10" pie crust.
    Chill dough for 15-20 minutes before baking. If blind baking, bake in a preheated oven for 25-30 minutes. If filling with pie filling, bake according to pie filling instructions.

Chef's Notes

  • More pulses may be required depending on how long you hold down the pulse button each time.