Perfect Whole Wheat Pie Crust

1. 1

   Freeze butter ahead of time, shred immediately after removing from freezer and cut into flour before the butter warms up.

2. 2

   Mix flour, sugar, and salt. Using the large side of a cheese grater, grate the frozen butter and cut into the flour, sugar, and salt mixture. The butter is fully cut in when flour is crumbly pea size pieces.

3. 3

   Mix together, apple cider vinegar, egg and water.

4. 4

   Add liquid mixture to flour mixture, just enough until the dough holds together. (You may not need to add all of the liquid depending on the moisture content of the wheat - so use your judgement).

5. 5

   Chill completed dough in the refrigerator for at least 15 minutes. Divide dough into four portions and proceed rolling the crust out (we suggest you leave the divided portions in the fridge until you are ready to roll each portion out).

6. 6

   Sprinkle the top with cinnamon and bake at 375u00b0 for 45 minutes. Watch edges of crust and use pie crust cover it they are getting too golden or as directed by your recipe.

7. 7

   You may also roll the separated dough portions into round balls, wrap and freeze until ready to use - pie crust in an instant.

* Per serving · 4 servings · Values may vary.