Pastie Crust

2 cups unbleached all purpose flour

1 cup white whole wheat flour or whole wheat flour

1 teaspoons salt

12 TBSP chilled butter, (or ½ cup flour + ½ cup shortening)

½ cup ice water

Mix the flours and salt. Cut in the butter, rubbing with your fingertips until the mixture is crumbly. Add the ice water and stir with a fork. Dump out the mixture onto a floured surface and divide into 6 parts. Put each part onto a piece of cling wrap and wrap it tightly and put in the fridge for about ½ hour.

Take each one out of the fridge and roll out to a 7” circle (it will be difficult and quite crumbly, especially if you used all butter). Put in the filling and fold over, pinch the edges making sure they won’t leak. Put three slits on the top, brush with a lightly beaten egg, and bake at 400F for 30 minutes.

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