Whole-Wheat Galette Crust

Ingredients:

• 1/2 cup whole wheat pastry flour
• 1/2 cup unbleached all-purpose flour
• 1 tsp. granulated sugar
• 1/4 tsp. baking  powder
• 2 tbsp. almonds, ground
• 1 pinch salt
• 2 tbsp. cold unsalted butter, cut into 1/4-inch pieces
• 2 tbsp. canola oil
• 1/2 tsp. white vinegar
• 2-4 tbsp. cold water

Makes 12 Servings

1. Mix the flours, sugar, baking powder, almonds, and salt in a large bowl. Cut in the cold butter with a pastry cutter or fork until it is in the size of min chocolate chips.
2. Stir in oil and vinegar. Add just enough cold water to bring the dough together; it will still be a little dry.
3. Gather dough into a ball and form a flat disk. Wrap in plastic wrap and chill in refrigerator for 30 minutes or overnight.
4. To roll: Lightly spray 2 half-sheets of parchment paper (12-inches X 14-inches) with nonstick cooking spray. Place dough between the 2 sheets of parchment and roll 1/8-inch thick. To prevent sticking, periodically peel the parchment papers from the dough and then replace dough between them. Once the dough is the desired thickness, remove top sheet, keeping the pie crust on the bottom sheet of parchment paper. Place on a sheet pan for a galette, or flip dough over into a pie pan and peel off the parchment. Gently press into the pie pan. Chill for 30 minutes before baking.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a wonderful recipe to use in any pie recipe you have. There is very little sugar in this pie crust and the combination of whole wheat flour and almonds give it a healthy indulgence you'll forget it's good for you. this pie crust is very fragile. Rolling the pie crust between 2 pieces of parchment paper makes it easier to transfer the pie crust to the baking sheet because it prevents the dough from sticking to the rolling pin. Don't over work the dough because the crust will get tough. Add only enough water so the dough comes together. It should barely hold together and not be wet, just sticky.