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Pastry Dough, Whole Wheat

by Pierre S. Aoukar, MD
Posted: March 19


Makes top and bottom crust for one pie.

INGREDIENTS:

2 cups whole wheat pastry flour
1 cup almonds
3 ounces soy milk
2 Tb real maple syrup
¼ tsp sea salt
½ tsp baking powder

DIRECTIONS:

In a food processor, grind the almonds with the salt into a paste, with as smooth a consistency as possible. In separate bowl, sift together the flour and baking powder. To the almond paste in the food processor, add the flour. Process until all the almond paste is well blended into the flour. The flour at this point should be mealy and flaky. In a separate bowl, whisk together soy milk and maple syrup. Slowly blend these into the flour/almond mixture. Very slowly process until the mixture just forms a ball (you made need to add an extra tablespoon of soy milk). You do not want to overwork the dough; otherwise you’ll have a chewy pie crust. Wrap the dough in plastic wrap and refrigerate for at least one hour. Dough also freezes well if you want to make it ahead of time.

Reference:
Whole Wheat Pastry Dough, The Recipes of Dr. Aoukar

 


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