This is the recipe for our Classic Red Spring Wheat Pastry Dough, made using our popular Flourist Sifted Red Spring Wheat Flour. It's such a great way to get started with pie making!
Sifted Red Spring Pastry Dough
2 2⁄3 cup Flourist Sifted Red Spring Wheat Flour
1 tsp sea salt
1 cup and 2 tbsp cold unsalted butter, cut into 1⁄2 inch cubes
1 tbsp apple cider vinegar
1⁄2 cup ice cold water, or as needed
Yield: dough for 2 single crust pies, 1 double crust pie or 4 medium galettes
Combine Flourist Sifted Red Spring Wheat Flour and salt in a large metal mixing bowl and chill in the refrigerator for 30 minutes. Mix apple cider vinegar and water and keep chilled.
Add cubed butter to the flour and toss lightly with your hands to coat. Use a pastry blender to cut the butter into the flour until it resembles very coarse meal. Butter pieces should should vary in size, ranging from a pea to a nickel, with each piece of butter coated in flour.
A tablespoon at a time, drizzle the vinegar-water mixture along the side of the bowl, allowing it to trickle towards the flour mixture. Use your hand or a fork to flick the flour mixture towards the centre of the bowl, rotating the bowl as you go. Repeat with 6 tbsp of liquid. The flour mixture should start forming larger clusters.
After adding 7 tbsp of liquid, take a handful of the flour mixture in your hands and squeeze gently. If it easily holds together without falling apart, enough liquid has been added. If it easily breaks apart, continue adding 1 tbsp of liquid at a time, checking the consistency after each addition until the just dough holds together. Add liquid sparingly.
Divide in half and form into two circular discs, wrap individually with plastic wrap. Chill for at least 1 hour preferably, overnight.
This dough can be made for storage in the fridge for 4-5 days. Freeze it if you plan to keep it for longer than that. Defrost on the counter prior to use, and then use as directed based on your recipe.
Comments
ABSOLUTELY THE BEST!!! It is one and only recipe you need! Super flaky and delicious. I make it with Marquis flour and salted butter! It’s the easiest most delicious recipe. Thanks for sharing this recipe!
I was worried about using red fife for a pie crust but this turned out perfectly. Gives the crust a nutty taste. Delicious.
I did use the Red Fife and was very pleased wth the outcome! So was my family. My grandson wants to learn how to make pastry so I have been trying to experiment myself and this my favourite. I used the cup measurement but would prefer weights, would you recommend the same as for red spring? 425g? Thanks kindly for all your recipes!
Hello,
Sifted Spelt and Sifted Red Fife both work wonderfully in this pastry recipe.
Thanks!
Can I use sifted Red fife flour?
I can’t have dairy so not butter. What would happen if vegan butter was used to replace the butter. Looks so yummy.
Hi Kirsten! 425g for the Sifted Red Spring!
Hi,
I was also wondering if you could let us know the weights for this recipe, especially for the flour. Thanks!
Hi NB! Sifted Spelt works SO GREAT is this recipe – the taste and flakiness is incredible! Happy baking!
I have sifted spelt only at the moment. Would that work?