Easy whole wheat pie crust
If you prefer using an unbleached white flour, simply substitute it for the whole wheat flour.
  • 2¼ cups whole wheat flour
  • 2 sticks cold butter, cut into small pieces
  • 6-8 leaves fresh basil, chopped
  • 1 teaspoon salt
  • ½ cup (approx) ice cold water
  1. Preheat oven to 400.
  2. This recipe makes two pie crusts. You can freeze the second one for another time.
  3. Put the flour, butter, basil and salt in the bowl of a food processor. Pulse until the butter is the size of small peas. Through the tube and while the processor is running, slowly pour cold water into the mixture until it is just barely holding together. Stop pouring before it comes together completely, it will still be crumbly. You’ll be tempted to add more water, but be strong!
  4. Dump the mixture onto a clean surface, divide into two equal amounts and gather and press into two disks. Cover completely with plastic wrap and refrigerate for at least 30 minutes. (or put into the freezer for 10 minutes if you’re in a hurry).
  5. Sprinkle some, whole wheat flour onto a clean surface and roll out one of the disks of dough. Carefully line a deep dish pie plate with the dough, patching it with your fingers if the dough rips. Crimp or finish the edges of the tart.
  6. Reduce oven temp to 375, and bake the tart shell for about 20-25 minutes, until the center is just dried. Remove from oven and use the flat bottom of a glass to press down any bubbles in the crust.
Recipe by Seasons in Vermont at https://seasonsinvermont.com/carnivores-quiche/