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Classic Pie Pastry

30-Second Classic Pie Dough

3 c HODGSON MILL WHOLE WHEAT PASTRY FLOUR
1 c (or 8 ounces) unsalted butter (*) - cut into 16 chunks
1/2 c ice water (approximately)
1 Tbsp. fresh lemon juice 
3/4 tsp salt
2 tsp sugar

(*) Or half butter, and half unflavored vegetable shortening.

Place flour in a food processor. Add salt and sugar and process for 20 seconds to combine. Stop machine. Add chunks of butter / shortening on top of flour. Process by pulsing intermittently to break the fat into the flour (until you have a crumbly mixture).

Drizzle water and lemon juice on top and turn machine on for 15 seconds (no more) until the mixture holds together (more or less - there will be stray bits).

Turn dough out onto a lightly floured board. Knead very gently for a few seconds to smooth out dough. Pat into a flattened disc and wrap well in plastic. Chill dough at least 1 hour or overnight before using. This dough can be frozen for up to three months.

Makes 6 serving. Each serving: 497 calories; 6 g. dietary fiber; 46 g. carbohydrates; 6 g. protein; 33 g. fat; 19 g. saturated fat; 82 mg. cholesterol; 297 mg. sodium.