Recipe by

Maine Grains Double Crust Pie Dough

Makes 1 (9-inch) double crust pie

Amber Lambke, founder of Maine Grains, Inc., a Skowhegan milling operation that sources grains and cereals from Northeastern farmers, has definite ideas about the perfect pie crust. The best of her products for making a short pastry crust is the organic wheat pastry flour. This flour is low in protein, resulting in a tender, flaky crust. “The aroma … is simply buttery,” says Lambke, adding that she also uses plenty of actual butter in her crust. Our pie dough recipe is an adaptation of one of Lambke’s.

2 cups Maine Grains wheat pastry flour

½ cup all-purpose flour

¾ teaspoons kosher salt

¾ teaspoons sugar

6 ounces (12 tablespoons) frozen butter, grated

½ cup ice water

Combine flours, salt, sugar, and butter in the bowl of a food processor. Pulse until the mixture is the consistency of coarse cornmeal. Add water all at once and pulse 8–10 more times until the dough comes together. Press dough into round disks, or square or rectangle blocks, as recipes call for them. Wrap dough and keep in refrigerator for up to 2 days or in freezer for up to 2 months.

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