The FruitGuys

Courtesy of Pie Ranch

Ingredients
2 1/2 cups Pie Ranch whole wheat pastry flour
1/2 teaspoon kosher salt
1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces
1/2 cup ice water

Equipment
Food processor (optional)
Rolling pin
Plastic wrap

Preparation
Using a food processor, place the flour and salt in the bowl and pulse to blend. Add the butter and pulse until all the pieces are coated with flour and about the size of peas. Transfer the mixture to a bowl. (If you don’t have a processor, you can mix the flour and salt together in a bowl and then add the butter and massage it into the flour with your hands until it is flattened into thin, flour-coated flakes.) You should not see any large pieces of butter but don’t over blend or the dough will be tough.

The flakes of butter will produce a flaky pastry. Add the ice water gradually, tossing with a fork until all the flour is moistened and the dough begins to come together.

Divide the shaggy dough into two mounds, one slightly larger than the other. With your hands, gather each mound into a ball, kneading it gently if necessary to help it adhere. Wrap each ball in plastic wrap, then flatten each ball into an evenly thick disk resembling a hamburger patty, and refrigerate for one hour. Preheat the oven to 400.

Put the larger disk of dough on a lightly-floured surface or between two sheets of parchment paper. With a rolling pin, flatten the disk into a round large enough to fit your pie pan by about a half inch. Transfer the round to the pie pan. You may find it easier to transfer the round if you fold it in half first, then place it in the pie pan with the fold in the center and unfold it. Gently press it against the bottom and sides of the pan.

Add your pie filling.

Repeat the rolling procedure with the second disk of dough, flattening it into a circle large enough to cover the pie. Place it over the filling. Fold the overhanging edges of dough under and use your thumb and forefinger to crimp the rim of the dough decoratively, sealing the top and bottom doughs together. With a paring knife, make 6 to 8 slits in the top of the dough to allow air to vent. Put the pie in the oven and lower the temperature to 375. Bake until the crust is golden brown and crisp and the filling is bubbly, about one hour. Transfer to a baking rack to cook completely before slicing.