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Ingredients
- 2 c. whole-wheat flour
- 1/2 tsp. salt
- 2 Tbsp. wheat germ or bran
- 3/4 c. soy margarine, softened (unsalted)
- 4 to 5 Tbsp. ice water
Method
- Combine first 3 ingredients.
- Add margarine and mix with fork until mixture is like cornmeal.
- Sprinkle in ice water a little at a time and mix with fork until pastry holds together.
- Roll into a ball and cut in half.
- Roll out onto an 11-inch circle between 2 sheets of wax paper.
- Remove top sheet and turn the piece with the pastry over the pie pan.
- Remove paper and mold into place.
- Crimp edges and pierce generously with a fork.
- Place in refrigerator until filling is ready.
- This recipe makes two crusts.
