planetdanika

Belly (20 weeks)
This is actually a couple days shy of 20 weeks but you get the idea. I’m halfway there! We’re heading off on vacation tomorrow. Noodlehead’s first big adventure. Planetdanika will be on hiatus in the meantime.

Whole Wheat Pastry Crust
Source: The Perfect Pie by Susan Purdy

Recipe is for 1 two-crust 9-inch pie

Ingredients
1 cup unsifted all-purpose flour
1 cup unsifted whole wheat pastry flour or whole wheat all-purpose flour (I used the pastry flour)
3/4 teaspoon salt
8 T cold unsalted butter
3 T cold vegetable shortening
1 large egg yolk
1 T fresh lemon juice or white vinegar
4 or 5 T ice water, as needed

Measure the flour and salt into a bowl.

Cut up the butter and shortening and work them into the dry ingredients until the mixture is crumbly, with bits the size of rice.

Add the yolk and lemon juice or vinegar. Toss lightly. Add ice water 1 tablespoon at a time, just until dough begins to cling together in clumps.

Split the dough in half and turn out onto wax paper. Form into a ball and then flatten into a 6-inch disk, wrap, and refrigerate for at least 30 minutes before rolling out.

On Saturday, I made my 2nd pie in as many weeks. G has been asking for a rhubarb pie for months and now that its his birthday, I finally caved. I tried another new crust recipe, though it was very similar to the last. The main difference here was that the flour was 1/2 whole wheat pastry flour and 1/2 regular all purpose flour. I really liked the addition of whole wheat flour- it was a bit heartier and I especially liked the texture. Once again, rolling out the crust was not a seamless (no pun intended) process! My crust cracked and crumbled away. The entire top crust split in half as I tried to delicately move it on top of the fruit. I managed to keep my cool, despite the less than perfect result. I know pie crust requires a lot of patience and getting upset isnt going to make it any easier.

In any case, the final product really didnt look too bad. We enjoyed a slice with vanilla ice cream for dessert that night. I will say that it was a particularly tart pie. G and I both like our pies on the tart side and rhubarb has the tendency to be extremely so. I only used about 3/4 cup sugar and its got enough pucker that Im not sure Id want to eat it without the ice cream! Fortunately, the pie was just for us and those who love a sickeningly sweet pie did not have to endure our preferences.