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Partial Wheat Pie Dough

This recipe is an adaptation from Martha Stewart's pate brisee dough, which has always been one of my very favorites! I use almost half whole wheat flour, making it a healthier option.
Prep Time5 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: apple desserts, apple pie, apples, dessert, galette, quick desserts
Servings: 8 servings
Author: Amy- A Red Spatula

Ingredients

  • 1 1/2 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon salt
  • 2 sticks chilled butter, cubed
  • 1/3 cup water, plus extra if needed

Instructions

  • Pulse flours and salt in food processor until blended. Add chilled butter and pulse again until butter is in small, pea sized chunks- see video. Add water and pulse. I prefer to pulse instead of just turning it on. I feel like it mixes these pastry doughs more efficiently. Pulse a few times and check to make sure you have enough water. Pinch a small amount of dough together, if it is too crumbly, add more water, a tablespoon at a time. Split dough and form into 2 disks. Chill for at least an hour, or up to 3 days