Pie Crust

For a single crust. Simply double if you need two crusts. I use the baking powder version for berry pies, but leave it out for all other pies, sweet or savory. not sure why. I think it is a texture thing.

Ingredients:

1 1/3 cup whole wheat pastry flour
1/2 cup (one stick) unsalted butter
1 tsp sugar (if for dessert)
1/2 tsp salt
2-6 tbsp cold water
(you can also halve the salt and add 1/8 tsp baking powder)

Directions:

In a food processor, mix the dry ingredients. Add the butter in small chunks and blend in pulses until a thick meal is formed. Add water 1 tbsp at a time, blending in pulses for 30 seconds between each addition, stopping once the dough begins to come together. Turn onto a lightly floured surface. Kneed for 1-2 minutes to make sure the butter is well spread. The dough should be very flexible and slightly sticky to the touch. If it basically doesn't just move under the gentlest pressure then you need more water and/or butter. Make into a flattened ball, cover and chill for 30 minutes before trying to roll it out. If making a double recipe, break into two balls before chilling.