WHOLE WHEAT PASTRY DOUGH
Provided by Food Network
Time 20m
Yield 2 doughs
Number Of Ingredients 6
Steps:
- Whisk together the flours, flaxseed meal and salt. Use a fork or pastry blender to cut in 1/3 cup vegetable shortening to the texture of a fine meal. Cut in the remaining 1/3 cup shortening to larger pieces, about the size of small peas. Sprinkle 3 tablespoons ice water over the mixture and gently combine with a fork or a wooden spoon. Sprinkle another 3 to 4 tablespoons ice water and bring together gently in a ball. Wrap in wax paper and chill until use. When ready to use, roll one disk out to a 1/2-inch thickness and place into desired pie plate.
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Landyn Johnson
j-l@yahoo.comThis dough is simply amazing. It's so versatile, delicious, and easy to work with. I highly recommend it to anyone who loves to bake.
George Fetzer
george@gmail.comI've been using this dough for years and it's never let me down. It's the perfect dough for any kind of pastry, from pies and tarts to croissants and danishes.
Josephine Sakanya
sakanya53@yahoo.comI'm a professional baker, and I can say that this dough is one of the best I've ever used. It's so easy to work with and the results are always amazing.
Sandhya Niraula
niraula-sandhya69@yahoo.comThis dough is a bit challenging to work with, but the results are worth it. The pastries are so flaky and delicious, they're sure to impress your friends and family.
Jony Sing
singj71@yahoo.comI'm not a huge fan of whole wheat pastries, but this dough has changed my mind. It's so flavorful and delicious, I can't tell that it's made with whole wheat flour.
Ihsan Ullah
ullah.ihsan@gmail.comThis dough is a bit more expensive than traditional pastry dough, but it's worth it. The quality of the ingredients and the results are far superior.
Ntombe Gabuzela
gabuzela-n48@gmail.comI love that this dough can be made ahead of time. I usually make a batch on the weekend and then use it throughout the week to make fresh pastries for breakfast or dessert.
Jafar Jafar
jafar-jafar@gmail.comI've used this dough to make several different kinds of pastries, and they've all been delicious. The croissants are especially amazing! They're so flaky and buttery, and they have the perfect amount of sweetness.
Fija Nisha
n-fija46@aol.comThis is a great recipe for beginners. It's easy to follow and the dough is very forgiving. Even if you make a mistake, it will still turn out delicious.
Bentley Kessloff
bentley.kessloff3@gmail.comI'm so glad I found this recipe. It's made me a whole wheat pastry convert! I'll never go back to traditional pastry dough again.
Jasmine Akoon
a@hotmail.comThis dough is so easy to work with. It's not too sticky or too dry, and it rolls out beautifully. I've even used it to make delicate puff pastry, and it turned out perfectly.
Aj Mangat
mangat.aj@yahoo.comI've tried other whole wheat pastry dough recipes before, but this one is by far the best. It's so flaky and tender, and it doesn't have that weird, grainy texture that some whole wheat pastries have.
Azaan Sheikh
azaan.sheikh@gmail.comI love that this dough is made with whole wheat flour. It gives it a slightly nutty flavor and makes it so much healthier than traditional pastry dough.
Muhammad Zahad
m_z65@yahoo.comThis whole wheat pastry dough is a game-changer! It's so versatile and easy to work with, and the results are always delicious. I've used it to make everything from pies and tarts to croissants and danishes, and it's always turned out perfectly.