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Whole Wheat Pie Crust


Place flour, salt, cinnamon, and dry milk in medium-size, chilled bowl. Break up chilled lard and butter and cut into flour mixture with a fork or a pastry blender until there are pea-sized pieces of dough.

Slowly add ice water one tablespoon at a time and blend with fork. Do not overwork; blend until just mixed and dough holds together.

Cover with plastic wrap and refrigerate for at least 12 hours. Remove from refrigerator at least 1 hour before handling.

Yield: Two 9" Pie Crusts

Whole Wheat Pie Crust


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Products Used in this Recipe

Baking Aids
Non-Fat Dry Milk Powder

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Baking Aids
Sea Salt

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Whole Wheat Pastry Flour

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