This is a basic whole wheat pie crust. If substituting white all-purpose flour, omit the baking powder. Shortening is used here because its high fat content makes for a crispy crust, but a solid margarine may also be used. If using for a dessert, add 1 tablespoon sugar. Make one-and-a-half times the recipe for a 9-inch pan. Well wrapped, the uncooked dough freezes well, either as a dough ball or rolled out in an aluminum foil pie plate.

Makes a 8-10-inch tart or a small 7-inch pie

INGREDIENTS

• 2 cups whole wheat flour
• 1 tsp. baking powder
• 1 tbsp. sugar (for sweet crusts only)
• pinch salt
• 1/2 cup shortening
• 4-5 tbsp. cold water

INSTRUCTIONS

1. In a food processor fitted with a metal blade, pulse the flour, baking powder, sugar, and salt until mixed.
2. Add shortening, pulsing until the mixture resembles coarse meal. If making the dough by hand, mix together flour, baking powder, sugar, and salt in a bowl. Using a pastry cutter, two knives, or fingertips, cut in the butter until the mixture resembles coarse meal.
3. Add 3 tablespoons of the cold water to the flour mixture, pulsing until clumps form, stopping to test the dough with fingertips to see if it’s moist enough to hold together. If the dough is too dry, add a little more water as required.
4. Remove the blade and draw the dough into a ball. For a handmade crust, follow the same principles, stirring in the water with a knife.
5. Wrap in plastic wrap and refrigerate for 15-20 minutes or until required.