Saturday, May 21, 2011

Whole Wheat Pie Crust

16 Tbsp (2 sticks) butter, at room temperature
2 cups whole wheat flour
1/4 cup water, warm

In food processor, pluse the flour and butter until it resembles coarse meal. Add water, a little at a time, until the dough is moist.
Make a ball of the dough and let rest for one hour.

Roll and use as a regular pie crust.

For the Quiche with Mushrooms and Cherry Tomatoes, you will add 1/3 cup of chopped fresh mint in the food processor with the flour.

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