1 c Unbleached white flour
1 c Wheat germ
1/2 c Unsalted butter or
-margarine, Cold
1/4 c Ice water
Makes Dough for two-Crust 9″ pie
1) Combine the flour and wheat germ in a mixing bowl. Cut in the butter
untill the mixture resembles coarse meal. Mix in just enough of the ice
water so that hte dough holds together. Handle the dough as little as
possible.
2) Turn out hte dough onto a floured board. Divide into two pieces, one
slightly larger than the other. Form both pieces quickly into balls. Wrap
each ball in waxed paper and refridgerate for one hour atleast.
3) Dust the larger ball with flour ( leavethe smaller ball in the fridge
while you work with the larger) Roll it into a circle about 1/8 inch thick.
Line a 9″ pie plate with the dough trim the edge.
4) Fill the pie. Roll out hte remaining dough for the top crust. Place it
carefully over filling and press both crusts together to seal at the edge.
Trim the excess dough and flute at the rim. Bake as directed in th epie of
your choice.
Yields
1 Servings