Wheat and Olive Oil Pie Crust
Makes 2 9-inch pie shells
Find this recipe and more in Chef Paul Prudhomme's Fiery Foods That I Love.
2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tablespoon sugar
2 teaspoons salt
1 teaspoon ground ginger
2 tablespoons chopped fresh jalapeño chile peppers
2 tablespoons chopped fresh serrano chile peppers
2 tablespoons grated Romano cheese
2 tablespoons grated Parmesan cheese
3/4 cup vegetable shortening
1/2 cup olive oil
1/2 cup plus 1 tablespoon very cold water
how to prepare
Combine the all-purpose flour, whole wheat flour, sugar, salt, and ginger in an electric mixer equipped with a dough hook. Blend at low speed for 30 seconds, then add the fresh chile peppers and the cheeses and blend for 30 seconds longer. Add the shortening and oil and continue to blend at low speed, scraping the sides and bottom of the bowl, until the ingredients just come together and resemble very coarse meal or dried split peas. Gradually add the water and continue to process at low speed just until the water is absorbed, being careful not to overmix. As soon as the liquid is absorbed, gather the dough into a ball, and refrigerate until cold, at least 4 hours, preferably overnight.
When you're ready to form the crusts, divide the dough in half and form each half into a ball. Liberally flour your hands, the working surface and the rolling pin. Place one of the dough balls on the floured surface and roll it out, keeping it as even and round as possible. Turn the dough as you roll, and dust with flour as necessary, until the circle is about 11 inches in diameter. Carefully fit the circle into a 9-inch pie tin and crimp the edges with your hands or with the tines of a fork. Repeat with the remaining ball of dough. If the shells are to be filled before baking, they are now ready for use.
If the shells are to be baked before filling, preheat the oven to 300o. Use the tines of a fork to make a series of little air holes in the shells (so they will not bubble while baking), and bake them until lightly browned, about 20 minutes.