Ingredients
- ¾ cup margarine
- 1 ½ cups whole wheat flour
- ½ teaspoon salt
- 4 tablespoons ice water, or as needed
Why This Recipe Is So Delicious
This crust offers a wholesome, nutty flavor that pairs well with both sweet and savory fillings. Using whole wheat adds extra fiber and nutrients, making your baked goods a bit healthier without sacrificing taste or texture.
Kitchen Tips
- Use cold butter or shortening to keep the dough flaky.
- Avoid overworking the dough to prevent a tough crust.
- Chill the dough before rolling it out to make handling easier.
- Avoid overworking the dough to prevent a tough crust.
- Chill the dough before rolling it out to make handling easier.
Step 1
Lightly heat your oven to 350°F (175°C). In a mixing bowl, soften the margarine a bit using an electric mixer on low with the paddle attachment. Once it's a little soft, add the flour and salt and keep mixing gently until everything comes together. Slowly pour in the ice water, a little at a time, until the dough starts to form.
Step 2
Split the dough in half, wrap one portion in plastic wrap, and pop it in the fridge for later. Take the other half and roll it out on a lightly floured surface using a floured rolling pin. Press the rolled dough into a 9-inch tart pan, then use a fork to prick the bottom all over.
Step 3
Pop the crust into the oven and bake for about 10 to 15 minutes, or until it turns a nice light golden brown.
How To Plate This Dish
This crust works wonderfully for fruit pies, quiches, and tarts. Its hearty flavor complements autumn fruits like apples and pears, as well as savory fillings like spinach and cheese. Try brushing the edges with a little egg wash for a golden finish.
Storage & Reheating
Wrap any unused dough tightly in plastic wrap and store it in the refrigerator for up to 3 days. For longer storage, freeze the dough for up to 3 months and thaw it overnight in the fridge before use.
