This pie is based on a recipe from the North Union Shaker Village in Ohio from the 1840s. It is enhanced by the use of Meyer lemons, which are only available in the fleeting winter months.
Flaky Whole Wheat Pie Dough
Adapted from Viking and Rose Levy Beranbaum’s The Pie and Pastry Bible
The most important part of this recipe is to keep everything as cold as possible. Freeze your ingredients, bowls, blades, and utensils in order to ensure that nothing melts the butter.
Flaky Whole Wheat Pie Dough Ingredients:
½ C. all-purpose flour
½ C. whole wheat pastry flour
1/3 C. unbleached pastry flour, plus additional for rolling
¼ tsp. fine salt
8 Tbsp. butter, cut in ¼-inch pieces
2 tsp. apple cider vinegar
3-5 Tbsp. ice water
Silicone rolling mat
Flaky Whole Wheat Pie Dough Procedure:
1. In the bowl of a food processor, combine flours and salt and pulse to incorporate.
2. Add the butter to the mixture and fluff them with a fork in order to coat all surfaces.
3. Pulse 12 to 15 times until the mixture resembles coarse meal with small peas.