Savory Wheat Thyme Pie Dough
Serves: 2, 12 inch single pie crusts
 
Ingredients
  • 2½ cups white whole wheat flour
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, cut into ½ inch cubes and very cold (I like to freeze them for about 30-60 minutes before I need to use them)
  • ¼ to ½ cup ice water
Instructions
  1. Place flour, thyme, salt, and sugar in the bowl of a food processor. Pulse until well combined. Add butter and pulse several times until the butter pieces are about pea-sized. Pour ¼ cup ice water over the mixture. Pulse until combined. Add more water, 1 tablespoon at a time, until the dough will hold and clump together when you squeeze some of the crumbles between your fingers. Be careful not to add more water than needed. The dough will look crumbly at this point.
  2. Dump crumbles onto a work surface and divide into two mounds. Using the palm of your hands, press down on the dough to flatten slightly, then form each of the two mounds of dough into a round. Wrap in plastic wrap tightly and refrigerate for about 60 minutes.
  3. Remove the dough from the fridge and let sit for about 10 minutes until slightly softened. Roll out each disc into a 12 inch round. Use for savory pies, tarts, quiches, or galettes.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/french-onion-galette/